juice of ½ a lime
Lime juice is an excellent source of vitamin C (ascorbic acid) and contains flavonoid antioxidants. It is low in calories and naturally fat-free, making it valuable for both nutrition and culinary acidity without added calories.
About
Lime juice is the acidic liquid extracted from the fruit of Citrus aurantifolia (Persian lime) or Citrus latifolia (Key lime), small green citrus fruits native to Southeast Asia. The juice comprises approximately 5-6% citric acid by weight, along with ascorbic acid (vitamin C), and volatile oils that contribute its characteristic tart, slightly floral flavor. Persian limes are the most commonly available variety in supermarkets, while smaller, more aromatic Key limes are prized in traditional Caribbean and Latin American cuisines. Fresh-squeezed juice differs markedly from bottled versions, which are often pasteurized and may contain preservatives.
Culinary Uses
Lime juice serves as a primary acid component and flavor enhancer across numerous cuisines. It is essential in Latin American dishes (ceviches, margaritas, salsas), Southeast Asian preparations (tom yum, pad thai, Vietnamese dipping sauces), and Middle Eastern cooking (marinades, dressings). The juice brightens heavy dishes, cures raw fish in ceviche, and balances sweet and savory elements. It functions both as a finishing acid and a key ingredient in marinades, where its acidity begins to denature proteins. Traditionally paired with cilantro, chiles, and fish, lime juice also contributes antimicrobial properties when used in preservation applications.