squeezed lime juice

Squeezed lime juice is the liquid extract obtained from fresh limes (Citrus aurantifolia and related Citrus species), typically expressed by hand or mechanical pressing. The juice is bright green to pale yellow, with an intensely acidic and slightly floral flavor profile characteristic of the lime fruit. Limes are tropical and subtropical citrus fruits smaller than lemons, with thin-skinned varieties yielding the most juice. The acidity comes primarily from citric acid (4–6% by weight), which contributes both tartness and preservation properties. Freshly squeezed lime juice retains volatile aromatic compounds and enzymes that are diminished in bottled or pasteurized versions.

The juice contains both soluble solids and suspended pulp particles that can be removed by straining. Persian (Tahitian) limes are the most common commercial variety used for juice extraction, though Key limes produce a more aromatic, distinctly tart juice prized in certain culinary traditions.

Squeezed lime juice functions as an essential souring agent and flavor brightener across numerous global cuisines. It is fundamental to Latin American dishes (ceviches, marinades, salsas), Southeast Asian preparations (Thai curries, Vietnamese pho, Malaysian sambals), and Middle Eastern cuisines (marinades, tahini-based dressings). The juice acidulates seafood without cooking in ceviches, balances rich fats in curries and creamy sauces, and prevents oxidation in guacamole and other cut produce. Fresh lime juice is preferred over bottled versions in professional and home kitchens for its superior aromatic intensity and enzymatic properties that aid in fish curing. Common pairings include coconut milk, fish sauce, cilantro, chili peppers, and avocado.