Thai Squid Salad

Step 3 Make sauce

Combine:
juice of 2 limes
~1 Tablespoon hot chili/garlic sauce (sriracha)
~1 teaspoon sesame oil
~1/2 teaspoon fish sauce (or to taste)
~1 teaspoon rice vinegar
1 kaffir lime leaf, finely minced (zest from those limes makes a fine substitute)
3 finely minced shallots
2 Tablespoons brown or palm sugar (honey or agave nectar are good substitutes)
handful fresh mint, finely minced
handful fresh cilantro, finely minced
salt and pepper to taste

Stir it up and taste. It should be aromatic, spicy, and acidic with a touch of sweet. Adjust the seasonings as necessary to make the sauce taste good to you.

Note that I resisted the temptation to add a grated garlic clove to the mix- there's already garlic in the sriracha, and I didn't want to overpower the squid.