Chop all ingredients into small cubes (about 1cm square). Mix together, then add a few squirts of lemon juice and salt (traditionally the recipe calls for bucket loads of it, and if you want a really authentic tasting chimol, for this recipe try 1 maybe 2 teapspoons!!! But, it is very nice without it, quite refreshing).
Freshly made this is a really nice salad, but the next day after the juices have started flowing, it becomes a little more like a salsa. It can be used in just about anything, from enchiladas, as a dip, on rice, even with pasta.