Ingredients:

• 8 small Persian cucumbers, cut into 1/16-inch rounds (about 4 cups)
• 4 small jalapeños, cut into 1/16-inch rounds (about 1 cup)
• 1/2 cup roughly chopped cilantro
• 1/4 cup rice vinegar
• 3 tablespoons agave syrup, plus more to taste
• 1 teaspoon sea salt, plus more to taste