juice of 2 or 3 limes
Lime juice is rich in vitamin C (ascorbic acid) and citric acid, providing approximately 32% of daily vitamin C per 100 ml, with minimal calories and useful amounts of antioxidants and minerals including potassium and magnesium.
About
Lime juice is the acidic liquid extracted from limes (Citrus aurantifolia, Citrus latifolia, or related Citrus species), small citrus fruits native to Southeast Asia. The juice is bright yellow to pale green and constitutes approximately 40-50% of the fruit's weight. Fresh lime juice possesses a tart, slightly sweet flavor with herbal undertones and contains citric acid as its primary acidic component. Key juice-bearing varieties include Persian limes (larger, seedless, widely cultivated) and key limes (smaller, more acidic, traditional to Mexican cuisine). The juice is highly volatile—both in flavor compounds and vitamin content—with peak potency within minutes of expression.
Culinary Uses
Lime juice functions as both an acidulant and flavor agent across global cuisines, from Latin American ceviches and cocktails to Southeast Asian curries and Vietnamese pho. It brightens dishes through its high citric acid content, which also serves preservation and protein-coagulating functions (as in ceviche preparation). Fresh lime juice is preferred in cocktails, marinades, and dressings where its aromatic qualities enhance delicate flavors, while bottled lime juice serves as a shelf-stable alternative for cooking applications. Lime juice pairs exceptionally with seafood, tropical fruits, chiles, cilantro, and coconut-based dishes, and functions as a key component in many Mexican salsas, Thai dipping sauces, and Caribbean beverages.