Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    cups
   1 1/2  cups          antelope -- ripe or other
                        cubed
   2      tablespoons   fresh lime juice
   1      tablespoon    lime zest -- julienne
     1/4  cup           scallions -- tops included
   4      tablespoons   fresh cilantro -- chopped
   2      tablespoons   fresh ginger -- minced and
     1/2                jalapeno -- or other hot chili
                        seeded and minced
   1      tablespoon    peanut oil

Preparation:

Mix all the ingredients together in a small bowl and taste carefully for the balance of seasonings, adjusting as needed. Let the flavors mellow for about half an hour before serving. This salsa can be kept for a day but it is best served soon after it is made.