Begin by peeling the cucumbers to reduce any bitterness. Halve them lengthwise, scoop out the seeds, and dice the flesh into ½ cm cubes. Chop the Roma tomatoes to the same size.

In a colander, combine the diced cucumbers and tomatoes, sprinkle sea salt over them, and let them drain for 30 minutes.

Transfer the drained vegetables to a large mixing bowl. Add the diced white onion, jalapeños, and chopped cilantro. Squeeze in the lime juice.

Stir thoroughly and taste for seasoning, adjusting sea salt as needed. Serve immediately or refrigerate for at least 30 minutes to enhance flavors.