juice of 1 lime

Lime juice is the expressed liquid from the flesh of limes (Citrus aurantifolia, Citrus latifolia, and related Citrus species), small citrus fruits native to Southeast Asia. The juice is characteristically acidic with a pH typically between 2.0 and 2.5, bright yellow-green to clear in appearance, and exhibits a tart, slightly bitter flavor profile with subtle floral notes. Key lime juice, derived from smaller West Indian limes, is distinctly more acidic and aromatic than the larger Persian limes commonly found in supermarkets. Fresh lime juice contains approximately 6% citric acid by weight and is rich in vitamin C and aromatic volatile compounds including limonene, which contribute to its distinctive flavor.

Lime juice functions as a fundamental souring and acidulating agent across global cuisines, particularly in Latin American, Southeast Asian, and Indian cooking. It is essential in cocktails (margaritas, daiquiris, mojitos), ceviches, Thai curries and som tam, Mexican salsas and marinades, and Indian chutneys and beverages like nimbu pani. Beyond flavor, lime juice chemically denatures proteins and "cooks" raw fish in ceviches, while its acidity brightens dishes at plating and balances rich or spicy foods. It is used both as a cooking ingredient and finishing element, with fresh-squeezed juice preferred for its aromatic qualities over bottled versions, which often lack volatile compounds.