CARIBBEAN WILTED CUCUMBER SALAD (concombres en salade, from Martinique, for eight)

4 seedless cucumbers (about 3-1/2 pounds), the skin scored lengthwise with a fork and the cucumbers sliced very thin

4 teaspoons salt

¼ cup fresh lime juice

a 4 inch long red or green chili (hot), seeded and minced (wear rubber gloves)

1. In a large bowl toss the cucumbers with the salt and in a colander let them drain, covered with a plate and weighted with a 1 pound can, for 30 minutes.

2. In the bowl toss the cucumbers with the lime juice, the chili and salt to taste.

3. The salad may be prepared 4 hours ahead and kept covered and chilled. Serve chilled or at room temperature.

from Elisabeth Lambert Ortiz, The Complete Book of Caribbean Cooking 

SERVE WITH:  Lamb shanks braised in orange juice (from Port Royal, Jamaica)