I have frozen citrus zest, and dried tangerine peel, as sources I trust have suggested, but can’t say my palate is sophisticated enough to discern the difference when it is not the primary ingredient.
At the time, it seemed better than the the compost pile, and I have several. I believe I dried the tangerine peel because I had a lot of tangerine peel, and some recipes call for dried tangerine or orange peel. I preserve lemons and freeze zest, because I tend to have a lot. Lots of people grow them around here, including yours truly!
I don’t remember why I bought dried lime peel.
I wish I had taken a picture of the limes I used in the marinade, because they looked horrid, while the pulp was still juicy.
I tasted the juice, and thought it was not great, but okay for this marinade, but again, my palate is not “all that”.
I can believe that a fresh lime that looked great in and out would have been better for this recipe. This was more of a “toss or use” situation.
I can’t say yet how it worked out yet, because I haven’t finished the dish, but here is a picture of the marinade, which seems to be dominated by the flavors of soy sauce, fish sauce, garlic, and chili paste.
Here is a picture of a relatively pristine lime, and one I partially zested awhile ago, but haven’t juiced.
I’ll update this when I try it, but won’t have much to compare it with. I did make this recipe last week, and it was good enough that I wanted to try it again, but can’t recall the fresh zest element.