lime juice

Lime juice is the acidic liquid extracted from limes (Citrus aurantifolia, Citrus latifolia), small citrus fruits native to Southeast Asia. The juice comprises approximately 4-8% citric acid, giving it a sharply tart flavor profile with subtle floral and herbaceous notes. Two primary commercial varieties exist: the Persian or Tahitian lime, which is larger and seedless with mild acidity, and the Key or Mexican lime, which is smaller, seeded, and more intensely acidic. Fresh-squeezed juice, bottled concentrate, and bottled pasteurized juice are all widely available, with the fresh form offering superior aromatic complexity and vitamin retention compared to processed alternatives.

Lime juice serves as a fundamental acidic component in numerous global cuisines, functioning both as a flavor enhancer and as a chemical agent for marinating proteins (as in ceviche, where citric acid denatures raw fish). It is essential in Mexican cuisine, particularly for margaritas, ceviche, and as a finishing condiment for tacos and salsas. Southeast Asian cuisines employ it liberally in dressings, curries, and soups, while Caribbean and Central American traditions feature it in drinks, marinades, and seafood preparations. In molecular gastronomy, its acidity enables spherification and foam techniques. Lime juice is typically used fresh or as a component in compound preparations rather than as a cooked ingredient, as heat diminishes its volatile aromatic qualities.