2 cactus paddles, cleaned and cut into ½ inch cubes
1 cup (240 g) coarse kosher salt
2 medium Roma tomatoes, chopped
½ medium red onion, finely chopped
1 1/2 tablespoons fresh lime juice, or to taste
1 serrano chile, stemmed
Leaves from1/2 bunch fresh cilantro, chopped
1/2 teaspoon freshly ground black pepper

Place the cactus in a large bowl and add the salt. Toss until the cactus is fully covered and set aside to cure for 5 minutes; the cactus will begin to release slime. Turn it with a wooden spoon or spatula to make sure the salt reaches all of the pieces of cactus and allow to rest for an additional 2 to 3 minutes to release more slime. Remove the cactus from the bowl and place it in a strainer. Run it under cold water until all the visible salt has been removed. Taste the cactus for salt; it should be salty and have some give but should not taste raw. If it’s too salty, rinse it some more. Pat dry with a paper towel. Move the cactus to a large bowl and add the tomatoes, onion, and lime juice and toss with a spoon or spatula. Slice the chile in half lengthwise and remove the seeds and veins if you want to keep the heat down. Thinly slice each half widthwise to create half-moon slices and add them to the bowl. Add the cilantro and fold until completely incorporated. Stir in the pepper and taste. If it’s too salty, add a bit more lime juice for additional acidity.