juice of half a lime

Lime juice is the acidic liquid extracted from the fruit of Citrus aurantifolia (Persian lime) or Citrus latifolia (Key lime), citrus fruits native to Southeast Asia that are now cultivated globally. Lime juice is characterized by its bright yellow-green color, sharp and tart flavor profile dominated by citric acid (approximately 5-6% by volume), and distinctive aromatic compounds including limonene and citral. The juice contains both soluble and insoluble components, with the liquid portion used in cooking while the pulp and seeds are sometimes retained. Fresh lime juice differs from bottled or concentrated versions in acidity level, flavor intensity, and microbial composition.

Lime juice serves as a fundamental acidic ingredient and flavor enhancer across global cuisines, particularly in Latin American, Southeast Asian, and Caribbean cooking. It is essential in ceviche, cocktails (margaritas, daiquiris), salsas, marinades, and curry pastes, where it provides brightness and balances rich or spicy flavors. In cooking, lime juice is used to cure raw fish, tenderize meats through acid denaturation, brighten cooked vegetables, and prevent enzymatic browning in fruits. It also stabilizes emulsions in dressings and sauces. Lime juice is typically added near the end of cooking to preserve its volatile aromatic compounds and maximize acidic impact.