lime juiced

Lime juice is the freshly expressed liquid from limes (Citrus aurantifolia, Citrus latifolia, or related Citrus species), small citrus fruits native to tropical regions of Southeast Asia. The juice is characteristically acidic with a pH typically between 2.0 and 2.4, containing high levels of citric acid and ascorbic acid. Lime juice ranges from pale to bright yellow-green in color depending on the lime variety and ripeness. The flavor is distinctly tart and sharp, with subtle floral and vegetal notes. Key varieties include Persian limes (larger, seedless, and most common commercially) and key limes (smaller, more aromatic, with higher juice yield and acidity).

Lime juice is a fundamental souring agent in cuisines worldwide, particularly in Latin American, Southeast Asian, Indian, and Caribbean cooking. It is essential to dishes such as ceviche, guacamole, Thai curries, Vietnamese pho, and Indian chutneys. Beyond flavor, lime juice prevents enzymatic browning in fruits and vegetables, cures raw fish in ceviche, and acts as a marinade component for meat and seafood. It brightens finished dishes when added at the end of cooking and serves as a base for beverages including margaritas, daiquiris, and fresh limeade. The juice's high acidity makes it valuable for balancing rich or spicy flavors.