cucumber and radish relish

A couple of years ago I made ceviche and discovered that cucmbers are a fantastic compliment to mexican food. (I sprinkled them with ground red pepper and salt and served them with the ceviche.) I made this relish last summer to go with a bbq, but last night I served it over broiled striped bass. This can be used in any setting where you might want a relish, salsa, chutney, or dip. The cucumber/radish/heat combo is the secret, and is amenable to other herbs or flavors.

1 cucumber, chopped
6-8 small radishes, chopped
handful cilantro, chopped
juice of 1-2 limes
1-2 jalepeno peppers, roasted, peeled, and finely chopped
1-2 cloves garlic very finely crushed/chopped
cumin, salt, pepper, red pepper, olive oil (to taste)

mix it all up and let it sit for half an hour, then eat.