Begin by peeling and seeding 2 field cucumbers to prevent bitterness. Dice them into ½ cm cubes.

Transfer the diced cucumbers and tomatoes to a colander. Sprinkle sea salt over the mixture and let them drain for at least 30 minutes.

Combine drained cucumbers, tomatoes, diced onion, chopped jalapeño, and cilantro in a large mixing bowl. Squeeze in lime juice and mix well.

Taste the salsa and adjust seasoning with more sea salt if needed.

Serve immediately as a dip or let it chill in the refrigerator for 30 minutes for optimal flavor.