juice of ½ lime

ProduceYear-round availability in most markets, though limes reach peak flavor and juice content from June to October in Northern Hemisphere cultivation regions.

Lime juice is rich in vitamin C and antioxidants while being very low in calories (approximately 11 calories per tablespoon). Contains citric acid which aids mineral absorption and provides antimicrobial properties.

About

Lime juice is the acidic liquid extracted from the fruit of Citrus aurantifolia (Persian lime), Citrus latifolia (Key lime), or related Citrus species native to Southeast Asia and the Caribbean. The juice contains citric acid (typically 4-6% by weight) as its primary acidic component, along with ascorbic acid (vitamin C) and aromatic compounds that contribute its characteristic tart, slightly bitter flavor profile. Fresh lime juice appears translucent and ranges from pale yellow to greenish depending on fruit ripeness and variety. The flavor is more intensely acidic than lemon juice yet less astringent, with subtle floral and grassy undertones particularly evident in Key limes.

Culinary Uses

Lime juice functions as both a primary flavoring agent and a functional acid in cuisines worldwide, particularly in Mexican, Thai, Vietnamese, and Caribbean cooking. It is essential in cocktails (margaritas, daiquiris, mojitos), ceviche preparation, curries, salsas, and marinades where its acidity denatures proteins or brightens flavors. The juice is used to finish dishes, prevent browning of avocados and other produce, and balance richness in fatty preparations. Fresh lime juice imparts superior aromatic complexity compared to bottled or concentrate alternatives, making it preferred in applications where citrus aroma is prominent.

Forms & Preparations

  • Fresh-squeezed juice — Extracted directly from cut fruit, used immediately for maximum aromatic impact and vitamin content
  • Bottled juice — Commercial fresh or pasteurized juice with extended shelf life, often containing preservatives and lacking volatile aromatics
  • Concentrate — Reduced and frozen or shelf-stable form used for convenience; requires rehydration and produces less complex flavor
  • Zest (peel) — The colored outer rind separated from pith, containing concentrated aromatic oils and used for garnish or flavoring
  • Dried powder — Dehydrated lime juice used as a seasoning; common in Middle Eastern and Indian cuisines

Substitutes

  • Unknown — Use equal volume; produces slightly more assertive acidity with less aromatic complexity and a less herbal character
  • Unknown — Use 60-75% of the volume called for; lacks the aromatic notes but provides similar acid strength
  • Unknown — Mix with water to achieve desired acidity; imparts additional fruity and slightly sour notes beyond simple acid contribution
  • Unknown — Use same volume as fresh; convenient but lacks aromatic volatiles and often contains preservatives

Recipes Using juice of ½ lime (3)

RCI-MT.004.0342.001

Cyprian de Cotiau's Grilled Chicken in a Pineapple

Cyprian de Cotiau's Grilled Chicken in a Pineapple from the Recidemia collection

RCI-SN.001.0198.002

Guacamole

Guacamole is a Mexican dish made from crushed avocado is a spicy Mexican paste made from crushed avocado and various seasonings, usually including onions, peppers, garlic and tomatoes.

RCI-SP.003.0503.001

Peruvian Vegetable Stew

Peruvian Vegetable Stew