Soft, mild, pale yuca is offset by a tangy and colorful toss of tart green olives, sweet bell peppers, red onions, chilli strips, and citrus juice. Serve as starch-and-vegetable accompaniment to grilled seafood or poultry. Or, for a vegetable meal, add stuffed tomatoes and yellow squash or zucchini. Poblano chilli, which I prefer for its deep color and flavor, can be replaced by another large medium-hot chilli. Although yuca is best fresh-cooked, the dish can also be served at room temperature. Or refrigerate, then microwave to just barely warm the yuca.