juice of 2-3 limes
Lime juice is rich in vitamin C (ascorbic acid) and contains beneficial polyphenols and antioxidants. A small amount of lime juice provides significant citric acid, which aids in mineral absorption and digestive health.
About
Lime juice is the acidic liquid extracted from limes (Citrus aurantifolia or Citrus latifolia), small citrus fruits native to Southeast Asia and widely cultivated in tropical and subtropical regions. Lime juice is characterized by its bright, tart acidity with a pH of 2.0-2.4, containing approximately 4-6% citric acid by volume. The juice ranges in color from pale yellow to greenish, depending on the lime variety and ripeness. Persian limes (Citrus latifolia) are larger and less acidic, while Key limes (Citrus aurantifolia) are smaller, more intensely flavored, and more acidic. Fresh lime juice imparts a sharp, refreshing citrus flavor with herbaceous undertones and is distinctly more tart than lemon juice.
Culinary Uses
Lime juice functions as a primary acidifying and flavoring agent across global cuisines, particularly in Latin American, Southeast Asian, and Caribbean cooking. It is essential in cocktails, marinades, and ceviche, where its acidity both denatures proteins and brightens flavors. Fresh lime juice is used to finish soups, salsas, curries, and seafood dishes, and serves as a key component in dressings, guacamole, and condiments like hot sauce. Its acidic nature also acts as a natural preservative in pickling and fermentation. The juice pairs particularly well with chiles, cilantro, coconut, and seafood, making it indispensable in Thai, Mexican, and Peruvian cuisines.