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To make the Ponzu, in a small mixing bowl, combine the lime juice, soy sauce, vinegar, Mirin and salt. Set aside.
Slice the Cucamelons in half, lengthwise, and add them to the bowl. Mix them to be sure they're all well coated, cover the bowl with plastic wrap, and let them marinate for at least 30 minutes, and up to an hour.
Sprinkle with chili flakes when you're ready to serve.