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Cucumber pico de gallo in a white ramekin garnished with a corn chip

Cucumber Pico de Gallo

Megan Calipari
This Cucumber Pico de Gallo is the perfect topping for tacos or burrito bowls or to eat with tortilla chips. Its fresh, crunchy and super quick!
Prep Time 10 mins
Course Appetizer, Condiment
Cuisine Mexican
Servings 1.75 Cups


  • 1 Cutting Board
  • 1 Knife
  • 1 Medium Bowl
  • 1 Spoon


  • ½ Medium English Cucumber, seeded and finely chopped about 1 ¼ cups chopped cucumber
  • ¼ Medium Red Onion, finely chopped about ⅓ cup chopped onion
  • ½ Medium Jalapeño, seeded and minced about 2 Tbsp
  • Cup Cilantro, finely chopped
  • 2 tablespoon Lime Juice
  • ¼ teaspoon Kosher Salt less if using fine grain


  • In a medium bowl, combine chopped cucumber, chopped onion, minced jalapeno, chopped cilantro, lime juice and salt.
  • Toss together with a spoon.
  • Serve immediately or transfer to an airtight container and refrigerate for up to 4 days.
Keyword Cucumber Pico, Cucumber Pico de Gallo