juice of one lime

Lime juice is the freshly expressed liquid obtained from limes (Citrus aurantifolia, Citrus latifolia, and related Citrus species), small citrus fruits native to tropical and subtropical regions. The juice comprises approximately 85% water, with the remaining content consisting of citric acid (4-8%), sugars, and aromatic compounds. Lime juice ranges in color from pale yellow to greenish depending on variety and ripeness. The flavor profile is characteristically tart and acidic with subtle floral and herbal notes. Persian (Tahitian) limes yield sweeter, less acidic juice than key limes (Mexican limes), which are more intensely sour and aromatic.

Lime juice functions as both a flavor enhancer and preservative in global cuisines. In Latin American cooking, it is essential to ceviche, marinades, and beverages like margaritas and agua fresca. Asian cuisines employ it in dressings, curries, and soups—particularly in Thai, Vietnamese, and Malaysian preparations. The acidity denatures proteins without heat, making it invaluable for raw fish preparation, while also brightening rich or fatty dishes. Fresh lime juice is preferred over bottled due to superior flavor complexity, though bottled juice serves as a shelf-stable alternative for long-term storage.