Salsa Sunday goes tropical

This fresh, sweet and bright salsa can be used as a garnish for fish dishes including fish tacos, an accompaniment to ceviche or simply as a straightforward dipping salsa with tortilla chips.

1 ripe mango peeled and diced in 1 cm cubes. 2-3 rounds of pineapple diced in 1 cm cubes. 1 jalapeño, seeds and spines removed, diced. 1 sweet onion (Vidalia or red) diced. 1 tomato, skinned and seeded, diced. 2 tablespoons diced cilantro. Combine all ingredients in a bowl.

Add in: juice of 1 lime, dash of olive oil, dash of white vinegar, salt and pepper to taste. Stir to combine all ingredients.

The concoction can be spooned onto a piece of grilled or broiled tuna, swordfish, sea bass, salmon or other fish.

(Photo credit: www.sailusfood.com)