2 roma tomatoes, cubed
1/4 red onion, diced
1 clove garlic, minced
1/2 serrano pepper, minced
juice from 1 limes
1 tsp. kosher salt
1 tsp. olive oil
1/4 bunch cilantro, chopped

  • combine all ingredients, being careful not to add too much liquid
  • taste and adjust salt, lime juice, etc. as needed
  • cover and chill at least 10 minutes, up to 3 hours

source: https://cooking.nytimes.com/recipes/1026323-salpicon-de-pescado-spicy-citrus-marinated-fish

06/19/2026: originally part of salmon tacos, but i wanted to make it without the rest of the dish, so i’m breaking it out into its own recipe.