Peel the cucumbers and slice them into 1/4-inch rounds, then thinly slice the red onion into half-moons and finely slice the scallions, keeping the white and green parts separate for now. In a large bowl, combine the cucumber and red onion slices with the sea salt and black pepper, then let sit for 2-3 minutes. This allows the salt to gently draw out some of the cucumber's moisture while seasoning it evenly throughout.

In a small bowl, whisk together the lime juice, granulated sugar, and finely minced scotch bonnet pepper. Let this mixture sit for 1 minute to allow the pepper to infuse its heat and flavor into the lime juice—I find this brief steeping creates a more balanced heat throughout the dressing rather than biting pockets of pepper. Taste and adjust the lime juice or sugar to balance the heat, acidity, and sweetness to your preference.

Pour the dressing from Step 2 over the seasoned vegetables from Step 1, then gently toss to coat evenly. Add the white parts of the scallions and the fresh cilantro, folding everything together with a light hand to keep the cucumber slices intact. Let the salad rest for 5-10 minutes before serving to allow the flavors to meld, then top with the reserved green scallion tops for a fresh finish and pop of color. I like to chill the salad for at least 15 minutes before serving—the cold temperature really brings out the refreshing quality of the lime and cilantro.