Bring a deep pot of water to a boil and add 1 teaspoon of salt.

If using fresh yuca, peel and cut it into chunks. For frozen yuca, simply rinse and add it to the boiling water.

Cook the yuca for about 20 minutes or until fork-tender. The texture should be firm but not mushy, similar to boiled potatoes.

In a medium saucepan, heat ½ cup of olive oil over low to medium-low heat.

Add the sliced onion and bell peppers, stirring to coat them in the oil.

Mix in the minced garlic, bay leaves, salt, and pepper.

Finally, pour in ⅓ cup of white vinegar, stir everything together, and cover the pan with a lid.

Let the escabeche cook for about 10 minutes, stirring occasionally. The vegetables should be softened but still vibrant.

In a large mixing bowl, add the diced yuca and pour the escabeche mixture over it.

Gently toss everything together using a spatula to avoid breaking the yuca.

Remove the bay leaves from the dish before serving.