• 2 each English cucumber
• 4 pound tomato chopped
• 4 each Fresno chile or for 10 servings 1 red bell pepper, stemmed and seeded
• 2 ounce red onion peeled
• 4 clove garlic peeled
• 6 tablespoon extra virgin olive oil
• 4 tablespoon sherry vinegar or red wine viniger, Start with less and adjust to taste, don't over do the vinegar
• 2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh cilantro chopped plus more for garnish

Optional Garnishes

• cucumber chopped
• cherry tomato
• fresh cilantro or other fresh herbs
• freshly ground black pepper
• extra virgin olive oil drizzle

• 5 tablespoon extra virgin olive oil
• 2 yellow onion medium, chopped
• 10 clove garlic minced
• 5 teaspoon ground cumin
• 1 teaspoon sea salt
• 3 tomato medium, diced
• 1 1/4 cup orange juiced
• 1 1/4 cup canned full-fat coconut milk
• 1 1/4 cup fresh cilantro chopped
• 60 ounce cod fillet