juice of three limes

Lime juice is the acidic liquid extracted from the fruit of Citrus aurantifolia (Persian lime) or Citrus latifolia (common cultivated lime), tropical and subtropical citrus species native to Southeast Asia. The juice is bright yellow-green to pale yellow in color, with a pH typically between 2.0 and 3.0, making it highly acidic. Key lime juice, from the smaller, rounder Citrus aurantifolia variety, possesses a more distinctive and aromatic profile than Persian limes. The juice contains citric acid as its primary acid, along with ascorbic acid (vitamin C), and aromatic compounds that provide its characteristic sharp, tartly complex flavor—simultaneously bitter, sour, and floral with subtle sweetness.

Lime juice can be used fresh-squeezed immediately after extraction or preserved through pasteurization, freezing, or concentration. Commercial bottled lime juice is often preserved with sodium benzoate or potassium sorbate and may contain added citric acid or sugar. Concentrated lime juice, produced by removing water, offers shelf stability and convenience, though it lacks some of the volatile aromatic compounds present in fresh juice.

Lime juice functions as both a flavor enhancer and a chemical agent in cooking across numerous culinary traditions. In Southeast Asian, Latin American, and Caribbean cuisines, it is essential to marinades, ceviche, salsa, and curries, where its acidity "cooks" seafood through denaturation of proteins and provides brightness. In Mexican and Central American cooking, lime juice is fundamental to guacamole, margaritas, and countless beverages. It is used in cocktails and mixed drinks worldwide, in marinades for meat and seafood, and in dressing vinaigrettes. The juice also serves as a preservative and flavor modifier in pickling. In beverages, it balances sweetness and provides refreshment. The acidity of lime juice brightens dishes, cuts through richness, and prevents oxidative browning of delicate produce when applied immediately after cutting.