juice of a ½ lime
Rich in vitamin C and citric acid, which enhance nutrient absorption and provide antioxidant benefits. A small amount of lime juice provides modest contributions to daily micronutrient intake with minimal calories.
About
Lime juice is the acidic liquid extracted from the flesh of the lime (Citrus aurantifolia or Citrus latifolia), a small citrus fruit native to Southeast Asia. The juice comprises approximately 4–6% citric acid by volume, giving it a sharp, intensely sour flavor profile with subtle floral and herbaceous notes. Limes vary in acidity and sweetness depending on variety and ripeness; Persian limes (Citrus latifolia) are the most common commercial variety, while Key limes (Citrus aurantifolia) are smaller and more aromatic. Fresh lime juice is distinctly more vibrant in flavor than bottled or concentrated versions, which lack the volatile aromatic compounds that dissipate during processing and storage.
Lime juice can be expressed by hand, using a citrus reamer, or mechanically, and is best used immediately after extraction to preserve its aromatic qualities and nutritional content.
Culinary Uses
Lime juice functions as both an acidifying and flavoring agent across global cuisines. It is essential in Latin American cooking, particularly in ceviches, ceviche marinades, and Mexican cocktails such as margaritas and palomas. Southeast Asian cuisine relies heavily on lime juice in curries, soups (tom yum), salads (papaya salad), and fish preparations. Beyond these traditions, lime juice brightens dairy-based dishes, balances rich fats in sauces, and serves as a primary souring agent in place of vinegar or lemon juice. The juice's high acidity denatures proteins in raw fish and seafood, making it crucial for ceviche preparation. Fresh lime juice is typically preferred over bottled versions in recipes where its delicate flavor and aroma are important.