For the pico de gallo
• 3 ripe tomatoes, finely chopped• ½ red or• 1 garlic clove, minced to a paste with a little salt• 1 fresh chilli (any variety), finely chopped• A few coriander sprigs, finely chopped (optional)• A pinch of salt• Grated zest and juice of 1 lime• 2 tbsp olive oil
