tablespoon lime juice
Rich in vitamin C (one tablespoon provides approximately 2–3 mg) and contains minimal calories (approximately 3–4 calories per tablespoon). Provides beneficial organic acids and antioxidants including flavonoids.
About
Lime juice is the acidic liquid extracted from the fruit of Citrus aurantifolia (Persian lime) or Citrus latifolia (Key lime), small citrus fruits native to Southeast Asia and the Caribbean respectively. The juice is characterized by its bright, sharp acidity (pH 2.0–2.4), distinctive tart flavor, and pale yellow-green color. Fresh lime juice contains approximately 5–8% citric acid by volume, which provides its characteristic sour taste and functional acidity in cooking. Persian limes, larger and more widely available commercially, contain slightly less acid than the smaller, more aromatic Key limes.
Lime juice is used both freshly squeezed and as a concentrated or preserved product. The acidity and aromatic compounds make it a fundamental ingredient in citrus-forward cuisines worldwide. Lime varieties differ slightly in juice yield and acid concentration, with Persian limes being more forgiving and consistent, while Key limes offer more pronounced flavor intensity.
Culinary Uses
Lime juice serves as both an acidulant and flavoring agent across diverse culinary traditions, particularly in Southeast Asian, Latin American, and Caribbean cuisines. It is essential in ceviche, Thai curries and tom yum soups, Vietnamese pho and dipping sauces, Mexican salsas and marinades, and Indian chutneys and tandoori preparations. The acidity denatures proteins (as in ceviche), brightens cooked dishes, balances richness in creamy preparations, and serves as a preservative in marinades and dressings.
A standard tablespoon (15 ml) of fresh lime juice can substitute for vinegar in applications where citrus flavor is desired, and effectively tenderizes meat in marinades through its acidity. It pairs particularly well with chiles, fish, shellfish, avocado, coconut, and fresh herbs like cilantro and mint. Lime juice should be added at or near the end of cooking to preserve its volatile aromatics and bright flavor character.