Sometimes, it’s really hard to extract much juice from local dayap, biasong or limes. This is what I suppose is called a “lateral cut” and it seems to aid in getting the most juice from small dayap or key limes. Commenters mentioned this in recent posts on ceviche/kinilaw, and I had taken a photo at the beach of precisely that cut so I could do a quick tip post… At any rate, I didn’t quite make the best lateral or what I like to refer as “face” cuts, (there’s one good one to the right of the photo) but this does really seem to result in the extraction of more juice than the classic cut into two halves that is typically used for lemons and oranges. I used to see this cut in Indonesia when they served limes as an accompaniment to their wonderful soups and other dishes, so we have taken to serving limes tableside cut this way. Remove the seeds before serving. You don’t seem to need to do this to big western limes.