O Sudachi Lime Rice Vinegar

• Add soy sauce to make a citrusy ponzu sauce for sashimi.
• Splash over udon noodles with sesame.
• Delicious over king crab and avocado salads.
• Mix with soy sauce & chili oil and then use as a dip for steamed potstickers.
• Sudachi Lime Rice Vinegar is great added to mayo, along with basil, dill, chives, lemon zest for potato salad.
• 1 cup each sliced apple & celery + 2 Tablespoons dried cherries + 1 teaspoon each Dijon Mustard & Mayo + 1 Tablespooon Yuzu Rice vinegar.
• Drink as a tonic, add bubbly water or add a splash to your cocktails.

Ponzu is traditionally made with Yuzu, Sudachi's mandarin citrus soulmate - but we love the exotic & aromatic kiss of Sudachi.

• 0.75 cup low sodium soy sauce
• 0.25 cup Sudachi Lime Rice Vinegar
• 1 teaspoon Sriraccha or Chili Sauce
• 1 Tablespoons Chopped Scallions

Stir all the ingredients together in a small bowl. Add the chopped scallions right before serving. Serve in individual dipping bowls since your friends will be craving their own little portion to enjoy. Small clear ramekins are perfect.

The simple sauce is perfect for dipping pot stickers, brushing over fresh grilled salmon, or splashed in a pepper beef stir-fry with rice noodles.

This quick and healthy recipe makes a delicious cool citrusy appetizer. Refreshing, colorful and simple to make.

• 2 pounds Sole (or Halibut) - about 4 fillets
• 0.5 cup Gourmet Delights Extra Virgin Olive Oil
• 0.5 cup O Sudachi Lime Rice Vinegar
• 0.5 cup Fresh squeezed lime juice
• 0.5 red onion, small dice
• 1 Jalapeño chile, seeds removed, small dice
• 4 Serrano chilis, seeds removed, small dice
• 0.5 English cucumber, seeds removed, small dice
• 0.5 cup Cilantro, whole leaves
• 1 Tablespoon Coriander/Cumin Mix 3:2, whole seeds
• 1 Avocado, small dice
• 1 teaspoon (approx) Sea salt and fresh ground black pepper to taste
• Tortilla chips (optional)

Toast Coriander/Cumin mix until lightly colored and fragrant. Allow to cool and grind.

Combine olive oil, vinegar, lime juice and ground spices in a medium bowl and whisk until combined.

Cut fish into thin strips approx. 1 inch in length and add to bowl with marinade. Add onion, chilies, cucumber. Cover and chill in fridge until "cooked" - approx 5-7 minutes.

Add Cilantro and Avocado. Season with salt and pepper and toss mixture. Drain excess liquid and serve in chilled clear bowls or cocktail glasses to show off colorful ingredients.

For fun, garnish with tortilla chips and scoop up all the flavors.

Enjoy!

Gluten Free.

200 mL (6.8 fl oz) glass bottle