lime juice divided
Lime juice is rich in vitamin C and citric acid, providing approximately 32 mg of vitamin C per 100 ml. It contains minimal calories and no fat or protein, making it useful for flavoring without adding significant nutritional density.
About
Lime juice is the acidic liquid extracted from limes (Citrus aurantifolia, Citrus latifolia, and related Citrus species), small citrus fruits native to Southeast Asia. The juice comprises approximately 5-6% citric acid by weight, along with malic acid, ascorbic acid, and trace minerals. Limes are typically green when harvested, though some varieties mature to yellow. The flavor profile is intensely tart and herbaceous, with subtle bitter notes from the pith and skin oils. Key varieties include Persian limes (larger, seedless, widely cultivated), Key limes (smaller, more aromatic, traditional to Caribbean cooking), and blood limes (deep red flesh, less common). Fresh-squeezed juice differs significantly from bottled or concentrate forms in both flavor complexity and acidity levels.
Culinary Uses
Lime juice functions as both an acidulant and flavor agent across global cuisines. In Asian cooking, it is fundamental to Thai, Vietnamese, and Filipino dishes, providing brightness to soups, curries, and dipping sauces. Latin American and Caribbean cuisines employ lime juice in ceviches, marinades, cocktails (notably mojitos and margaritas), and aguas frescas. The acid denatures proteins, making it essential in ceviche preparation. Lime juice also balances rich or spicy dishes, brightens seafood preparations, and acts as a preservative. It pairs particularly well with cilantro, chili peppers, fish, shellfish, and avocado. Freshly squeezed juice is preferred for maximum flavor, though bottled versions serve practical purposes in professional kitchens.