juice of 1/2 lime

Lime juice is the acidic liquid expressed from the fruit of Citrus aurantifolia (Persian lime) or Citrus latifolia (Key lime), small citrus fruits native to Southeast Asia and the Caribbean respectively. The juice comprises approximately 5–8% citric acid by volume, which gives it a sharp, tart flavor profile with subtle floral and herbaceous notes. Key limes produce more intensely aromatic juice than Persian limes, though both are widely used in global cuisine. The juice ranges from clear to pale yellow and contains natural sugars that balance its acidity.

Lime juice is often distinguished from lime zest (the colored peel) and lime water (diluted juice). Fresh-squeezed juice differs significantly from bottled versions, which may contain preservatives and lack the volatile aromatics that develop in freshly cut fruit.

Lime juice functions as both a souring agent and flavor enhancer across numerous cuisines, particularly in Latin American, Asian, and Caribbean cooking. It brightens ceviches, marinades, and raw fish dishes through its acidic denaturation properties, while adding depth to cocktails, beverages, and desserts. In Southeast Asian cuisine, lime juice is essential to dressings, curries, and condiments like fish sauce-based sauces. Mexican and Central American cuisines employ it liberally in salsas, guacamole, and lime-marinated seafood preparations. The juice also serves to prevent enzymatic browning in sliced fruits and vegetables.

Common applications include seasoning cooked grains, finishing soups, and deglazing pans. Lime juice pairs effectively with chiles, cilantro, garlic, and coconut milk, forming the backbone of many Southeast Asian flavor profiles.