tbs. lime juice

Lime juice is the freshly extracted or concentrated liquid from the fruit of Citrus aurantifolia (Persian lime) or Citrus latifolia (Key lime), acidic citrus species native to Southeast Asia. The juice is characteristically tart and bright, with a pH typically between 2.0 and 3.0, making it one of the most acidic culinary liquids. Lime juice contains approximately 6–8% citric acid by volume, along with aromatic compounds including limonene, which contribute to its distinctive sharp, slightly floral flavor profile. It is available fresh-squeezed, bottled pasteurized, or as concentrated syrup, with fresh juice offering superior flavor complexity and aromatic compounds that diminish over time.

Limes themselves are small, round to oval citrus fruits with thin green or yellow skin (depending on ripeness and variety), and translucent, acidic flesh. Key limes are smaller and more intensely flavored than Persian varieties, though both are widely cultivated in tropical and subtropical regions worldwide.

Lime juice serves as a fundamental souring and flavor-brightening agent across global cuisines, particularly in Latin American, Southeast Asian, and Caribbean cooking. It is essential in cocktails (margaritas, daiquiris, mojitos), marinades for seafood (ceviche), and dressings for salads and salsas. In Asian cuisine, lime juice features prominently in Thai som tam, Vietnamese pho, and Malaysian laksa. The acidity denatures proteins in raw fish, making it critical for ceviche preparation. Lime juice is also used to balance rich dishes, prevent oxidation in guacamole, and add brightness to bean dishes and sauces. The tartness can replace vinegar in many applications, though with distinct flavor consequences.