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)