Thinly slice the scallions, mince the jalapeños (seed them if you’d like less heat, and wear gloves), and toss them in a medium bowl with the lime juice. Dice the tomatoes and lift them from the cutting board to the bowl with your hands, leaving the excess juices behind. Toss and season to taste. Cover and refrigerate if doing this in the morning, or serve right away at room temperature.
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