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Lime juice

Fruits · Citrus

Lime juice

Sharp juice of fresh limes; sours ceviche, salsas, Thai salads and drinks.

Also called: juice of a lime, fresh lime juice

A kind of lime

140 recipes with it

Photo: You As A Machine, via Wikimedia Commons (CC-BY-SA-2.0)

What it is

Lime juice is the juice of fresh limes: more floral and slightly more bitter than lemon juice. It is the main acid in Thai, Vietnamese, Mexican and Peruvian cooking. A medium lime yields about one to two tablespoons; bottled juice is less fragrant.

How it’s used

  • Cures fish in ceviche and kinilaw
  • Balances fish sauce and sugar in Thai dressings
  • Squeezed into guacamole and salsas
  • Finishes curries, soups and grilled meat

Characteristics

Taste
Sour, bright and floral.
When cooked
Fresh flavour fades with long cooking, so add at the end; acid firms fish proteins over time.
Sold as
liquid, fresh
Cooking uses
Usually eaten raw, Mainly a seasoning

Storage

Refrigerated. Best squeezed fresh; keep covered in the fridge for a few days or freeze in small portions.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Acid 'cooking' in ceviche does not kill parasites or bacteria the way heat does; use very fresh, suitable fish.

Nutrition per 100 g

Energy
25 kcal
Protein
0.42 g
Carbohydrate
8.42 g
Fat
0.07 g
Fibre
0.4 g
Sugars
1.69 g

USDA FoodData Central: Lime juice, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Lemon juice — Swap 1:1; slightly different citrus character.

Related ingredients

Recipes with lime juice

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