juice of 4 limes

Lime juice is the freshly expressed liquid from the fruit of Citrus aurantifolia, a small, green citrus fruit native to Southeast Asia, though now cultivated globally. The juice is acidic, with a pH typically between 2.0 and 2.4, and comprises approximately 5-8% citric acid by weight. Lime juice has a distinctive sharp, tart flavor profile with subtle floral and herbaceous notes. The primary varieties used for juice production include the Persian lime (larger, seedless, with higher juice content) and the Key lime (smaller, seedy, with more intense flavor). Fresh lime juice imparts brightness and acidity to dishes and is distinct from bottled or concentrated varieties, which may contain preservatives and lack the volatile aromatic compounds found in fresh juice.

Lime juice ranges in color from pale yellow to vibrant green depending on the ripeness of the fruit and the variety used. Fresh juice is best extracted using mechanical pressure or manual citrus presses to preserve flavor integrity.

Lime juice is a foundational ingredient in Latin American, Southeast Asian, and Caribbean cuisines, valued for its ability to brighten flavors and balance richness. It features prominently in ceviches, marinades, salsas, cocktails (particularly margaritas, daiquiris, and mojitos), and Southeast Asian curries and dipping sauces. In Mexican cooking, lime juice is essential to guacamole, ceviche, and numerous salsas; in Thai cuisine, it features in som tam and curry pastes. The acidic nature of lime juice also serves a functional role in curing raw proteins, as in ceviche preparation. It pairs excellently with seafood, poultry, tropical fruits, and chiles, and is used to finish soups, rice dishes, and grilled meats for added complexity and acidity.