While we were in San Diego for a lacrosse tournament last year, my husband and I snuck away and had a wonderful glass of wine and a dish similar to this at a restaurant on the beach. I’ll have you know we did not miss one game-this was during a practice time.  I am sure the atmosphere made this exceptionally delicious, but none the less I wanted to make it at home. 

There are many variations of this, but this is the one that we like.   


Cucumber Carpaccio

1 cucumber, peeled and sliced very thin
1/2 lemon, juiced
1/8 teaspoon salt
1/4 teaspoon chili powder
1 Tablespoon olive oil

If you have a mandolin then put it on the second thinnest setting and slice the cucumber.  Arrange on a plate.  If you are doing this in advance then stop at this point and place the plate in the refrigerator until ready to serve.

When ready to serve, drizzle lemon juice, oil, salt and chili powder on cucumber slices. If you do this ahead of time the cucumber will get soggy.