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1 (10- to 12-ounce) cucumber, seeded, and diced (1 cm)
1/2 cup finely diced red onion
2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste (I used 1 fresh green chile and it wasn’t spicy in the slightest)
3 tablespoons freshly squeezed lime juice (1 lime), or more to taste
3/4 teaspoon fine salt
2 large or 4 small ripe Mexican Hass avocados, halved and pitted
1/2 pineapple, peeled, cored, and diced (1 cm) (around 2 cups)
1/2 cup chopped cilantro, divided
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