Carefully, using a mandoline or a very sharp knife, slice the cucumbers as close to paper-thin as you can get them. Transfer to a medium-sized mixing bowl. Repeat with the Serrano pepper. Cut the red onion half in half from tip to root, slice quarters into paper-thin strips and add to the bowl. Add the cilantro and garlic to the bowl as well. In a small mixing bowl, whisk together the lime juice, rice wine vinegar, sat and sugar. Slowly drizzle in the Canola oil, whisking constantly until emulsified. Pour dressing over the cucumbers and toss until evenly coated. Serve right away or allow to to marinate overnight. Serve and enjoy.