one part fresh lime juice
Rich in vitamin C (ascorbic acid) and citric acid, with modest amounts of minerals including potassium and magnesium. Provides approximately 11 calories per tablespoon with negligible sugar content.
About
Lime juice is the acidic liquid extracted from fresh limes (Citrus aurantifolia, Persian lime Citrus latifolia, or related Citrus species), citrus fruits native to Southeast Asia and now cultivated globally. The juice comprises approximately 5-8% citric acid, which provides its characteristic sharp, sour flavor with subtle floral and aromatic notes. Fresh lime juice ranges in color from pale yellow-green to bright yellow depending on ripeness and variety, and is immediately expressed from halved or cut limes to preserve volatile aromatic compounds and maximum acidity.
Fresh lime juice differs from bottled or concentrate versions in its volatile oil content, enzymatic activity, and complex flavor profile. Persian limes (the most common commercial variety) yield sweeter, less acidic juice than smaller key limes, which are more intensely sour and aromatic. The juice is most potent when extracted from warm, ripe limes with thin skins.
Culinary Uses
Fresh lime juice serves as a fundamental acidifying and flavoring agent across global cuisines, particularly in Southeast Asian, Latin American, and Caribbean cooking. It is essential in ceviche (where its acidity "cooks" raw fish), cocktails like mojitos and margaritas, Thai curries and soups, Vietnamese pho and salads, and Mexican salsas and marinades. Beyond its primary acidic function, lime juice brightens dishes, balances sweetness and richness, and provides antimicrobial properties that aid food preservation. It is best added at the end of cooking or immediately before service to preserve its aromatic volatility and prevent the development of bitter compounds.