Rinse the cucumbers and gently smash them with a rolling pin to help release their juices.

Cut the cucumbers into rustic pieces and place them in a bowl. Season with a couple of good pinches of sea salt.

Let the cucumbers sit for 5 minutes to draw out moisture, then rinse under cold water, drain, and pat dry.

In a mixing bowl, combine the cucumbers with soy sauce, sesame oil, mint leaves, and sliced eschalot.

Transfer the mixture to a serving bowl and sprinkle with sesame seeds before serving.