juice from 4 limes

Lime juice is the acidic liquid extracted from the fruit of Citrus aurantifolia (Persian lime) or Citrus latifolia (key lime), small citrus fruits native to Southeast Asia. The juice is characteristically tart with a pH typically between 2.0 and 3.5, containing 4-6% citric acid by volume. Fresh lime juice ranges in color from pale yellow to greenish-yellow depending on ripeness and variety. The flavor profile combines sharp acidity with subtle floral and herbal notes, distinguishing it from the sweeter profiles of lemon or other citrus juices.

Lime juice varies regionally in intensity and aroma: key limes produce more intensely aromatic juice with greater complexity, while Persian limes offer more consistent juice yield and milder flavor. The juice begins to oxidize and lose volatile aromatic compounds within hours of expression, making fresh-squeezed juice notably superior to bottled versions for applications where brightness and aromatic character are essential.

Lime juice functions as both acidifying agent and flavor component across global cuisines, particularly in Latin American, Southeast Asian, and Caribbean cooking. It is essential in cocktails (Margaritas, Daiquiris, Caipirinha), marinades for ceviche, and dressings for tropical salads and salsas. In Thai and Vietnamese cuisine, lime juice balances the heat of chilies and richness of coconut milk in curries and soups. It is used to brighten bean dishes, seafood preparations, and grain-based salads, and serves a functional role in "cooking" raw fish proteins through acid denaturation in ceviche preparations.

The acidity also functions as a preservative in fresh preparations and helps prevent oxidative browning of cut produce.