juice of 2 limes

Lime juice is the acidic liquid extracted from the fruit of Citrus aurantifolia, Citrus latifolia, or related Citrus species, small round citrus fruits native to Southeast Asia with thin, bright green skin and tart, aromatic flesh. The juice contains approximately 5-8% citric acid by volume, providing a sharp, acidic flavor profile with subtle floral notes. Fresh lime juice is pale yellow-green in color and differs from bottled or concentrated versions, which may contain preservatives and lack the volatile aromatic compounds present in freshly squeezed juice. Key varieties used for juice production include the Persian lime (larger, seedless) and the Key lime (smaller, more acidic), with regional cultivars varying by geography.

Lime juice functions as a primary acid in numerous global cuisines, used to brighten flavors, curdle proteins, and add complexity to both savory and sweet preparations. In Latin American cooking, it is essential to ceviches, marinades, and salsas; in Southeast Asian cuisine, it features prominently in curries, soups (such as tom yum), and dipping sauces; in Middle Eastern and Indian cooking, it appears in chutneys, dressings, and beverage bases. Beyond its acidic function, lime juice is used to prevent oxidation of cut fruits and vegetables, to add acidity to cocktails and mocktails, and as a finishing acid in countless dishes. The juice pairs well with cilantro, chili, fish, shellfish, and tropical fruits.