lime juice
Lime juice is an excellent source of vitamin C and contains various antioxidants, including flavonoids. A typical serving provides modest amounts of potassium and is naturally low in calories.
About
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.
Culinary Uses
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.
Used In
Recipes Using lime juice (473)
Orange Banana Pops
Source: All New Cookbook for Diabetics and Their Families, University of Alabama at Birmingham,
Orange Vinaigrette I
Contributed by Catsrecipes Y-Group * This recipe yields
Oriental Coconut Chicken Soup
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988.
OVEN DRIED MANGOS
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Pad Thai by JpFan01
Submitted by Jpfan01 Alright. I made this thread because of the gbsfood thread going on collecting all the recipies. I tried to share it using the website I made for this recipe but was told it needed to be in a gbs thread. So here you go.
Pancakes with wild rice, tofu, and mushrooms
This savory pancake is great for Fat Tuesday or Shrove Tuesday - or other special occasions. As a main meal, this serves 3 people 2 large pancakes. For appetizers, use a smaller pan and serve 6 people 2 smaller pancakes each.
Pan-roasted Salmon
Pan-roasted salmon Served on seared Poblano and red peppers with Manila mango, ginger, lime coulis
Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa
Fruit of the Month: Peach by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe
Pan-seared Salmon with Julienned Nectarines and Avocados
Makes 4 servings.
Papaya Balls
This recipe comes from a friend of mine from Trinidad. She serves these candies every Christmas.
Papaya Coleslaw
Papaya Coleslaw from the Recidemia collection
Papaya Salsa
Contributed by World Recipes Y-Group This Y-group is
Pasta Salad Dressing
Contributed by Catsrecipes Y-Group
Peach Daiquiri Ice
Peach Daiquiri Ice from the Recidemia collection
Peach Tart
Peach Tart from the Recidemia collection
Peg
A Bourbon drink.
Pegu
Description
Pico de Gallo
has two meanings in Mexican cuisine. The most familiar to North Americans is a fresh, tomato-based condiment. " This salsa is never cooked.
Pineapple Daiquiri
Pineapple Daiquiri from the Recidemia collection
Pineapple Margarita
This recipe came from the family collection of the Decker Estate in Elmo, Texas.
Pineapple Salsa
Pineapple Salsa from the Recidemia collection
Piri Piri Shrimp
Piri Piri Shrimp from the Recidemia collection
Pollo Rancho Luna
Makes 4 servings
Pomelo Salad
* Serves 2-3.
Poora Haah
Ethnicity - Assamee, East Indian Type of meal - Party, Lunch, Dinner
Poora Mach
Ethnicity - Assamee, North East Indian Type of meal - Party, Lunch, Dinner
Pork Sate with Peanut Sauce
Makes 2 servings
Poulet Rôti à la Creole
Poulet Rôti à la Creole from the Recidemia collection
Pozole I
In this quick version, the pork is browned and then cooked in canned broth, rather than slow-simmered to produce its own broth.
Puncha-crema
Quinoa with Latin Flavors
Cilantro, lime and scallions lend a bright finish to delicate quinoa. This is a versatile side dish.
Ranchero Catfish
A Catfish recipe.
Raspberry Mango Fool
I needed to make something from South America for my Advanced Pastry Production class, and found a recipe for mango Fool.
Red Bean and California Avocado Spread
Red Bean and California Avocado Spread from the Recidemia collection
Reunion Cocktail
Rice and Peas
Rice and Peas from the Recidemia collection
Rice and Roast Beef Sandwiches
Makes 8 servings
Rice Custard with Strawberry Topping
Makes 8 servings
Rocky Mountain
Contributed by The Bartending School
Romaine Salad with California Avocado, Orange, and Jicama
Romaine Salad with California Avocado, Orange, and Jicama from the Recidemia collection
Rosemary Citrus Marinade
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager estate in Canton, Texas in 1982.
Rum Punch
Rum Punch from the Recidemia collection
Rum Runner
Rum Runner
Rum Twister
Rum Twister
Salvador Shrimp in Fruit Sauce
Salvador Shrimp in Fruit Sauce from the Recidemia collection
Sambal Kecap
Sweet chili sauce
San Diego Growers’ Guacamole
San Diego cuisine is a rich melting pot of ethnic flavors including Southwestern spices and ingredients, which complement the buttery taste of genuine California avocados in this delicious “San Diego Growers Guacamole” recipe.
Satay I
Grilled skewered meat. The ever popular and a personal favourite! It looks similar to the famous 'Shish Kabob', however, the sauce used is different. Satay can be made with either beef, chicken, pork, lamb or prawns.
Sauce Ti-Malice
Sauce Ti-Malice from the Recidemia collection
Scallop Ceviche with Chow-chow
Scallop Ceviche with Chow-chow from the Recidemia collection