lots of lime juice
Lime juice is rich in vitamin C and contains modest amounts of potassium and antioxidants; it is negligible in calories and fat when consumed fresh without added sugar.
About
Lime juice is the acidic liquid extracted from limes (Citrus aurantifolia, Citrus latifolia, or related Citrus species), small citrus fruits native to Southeast Asia. Fresh lime juice is expressed from the fruit's flesh and contains citric acid as its primary acid component, typically ranging from 4–8% acidity by weight. The juice is characteristically sharp, tart, and slightly bitter, with subtle floral and herbal notes depending on the lime variety. Persian limes (Tahitian) tend toward sweetness, while Key limes deliver more pronounced tartness and aromatic complexity.
Lime juice is available both freshly squeezed and in processed forms (bottled, concentrated, and pasteurized), though fresh juice retains superior flavor and nutritional profile. The juice oxidizes rapidly after extraction, developing deeper color and diminished aromatic brightness over time.
Culinary Uses
Fresh lime juice serves as a fundamental acidifying agent and flavor amplifier across global cuisines, particularly in Latin American, Southeast Asian, and Caribbean cooking. It is essential to ceviche, cocktails (Daiquiris, Margaritas, Mojitos), marinades, and salsas, where its acidity both cooks delicate proteins and brightens other flavors. In Asian cuisines, lime juice features prominently in nam pla (Thai dipping sauce), Vietnamese dipping sauces, and Indian chutneys. Beyond primary acidification, lime juice enhances desserts, beverages, and seafood preparations while preventing enzymatic browning in cut produce.