juice from ½ fresh lime
Rich in vitamin C (ascorbic acid) and citric acid, lime juice also provides small amounts of vitamin B6 and potassium. One tablespoon of fresh lime juice contains approximately 3-4 mg of vitamin C with minimal calories (approximately 4 kcal per tablespoon).
About
Lime juice is the extracted liquid from fresh limes (Citrus aurantifolia, Citrus latifolia, or related species), small acidic citrus fruits with thin green or yellow skin and pale green flesh. The juice is characterized by its high citric acid content (typically 4-8% by weight), which imparts a sharp, tart flavor with subtle floral and sometimes herbaceous notes. Key varieties include Persian limes (larger, juicier, seedless) and Key limes (smaller, rounder, indigenous to the Caribbean with more intense flavor). Fresh lime juice is distinct from bottled concentrate due to its volatile aromatic compounds and higher vitamin content, which diminish with processing and storage.
Lime juice's acidity and flavor profile make it indispensable in both sweet and savory applications across global cuisines. The juice begins to oxidize and lose aromatic quality within minutes of extraction, so freshly squeezed juice is preferred for maximum impact.
Culinary Uses
Lime juice is a foundational souring agent and flavor enhancer across Latin American, Southeast Asian, Caribbean, and Indian cuisines. It is essential in marinades for ceviche, where its acidity "cooks" raw fish; in cocktails such as daiquiris and margaritas; and in Southeast Asian dishes like pad thai and tom yum, where it balances heat and richness. The juice brightens ceviche, salsas, guacamole, and dressings; flavors beverages from agua fresca to mojitos; and serves as a finishing accent to curries, soups, and grilled proteins. Because acidity diminishes heat perception and masks fat, lime juice is invaluable in balancing complex flavor profiles. Fresh juice should be extracted just before use for optimal aromatic quality.