Lime juice
Lime juice is the acidic liquid extracted from limes. Its tart flavor comes chiefly from citric acid, and it is used in foods and drinks.
Key lime pie: A custard pie flavored with the juice and zest of Key limes. Lime juice supplies the pie’s defining tartness and helps set its filling.
Citric acid: A weak organic acid found in citrus fruits that gives them a tart taste. It is the principal acid responsible for lime juice’s sourness.
Lime (fruit): A small, acidic citrus fruit from several species and cultivars of the genus Citrus. Lime juice is the liquid extracted from this fruit.
Lemon juice: The acidic liquid extracted from lemons, used to flavor foods and drinks. It is the closest common citrus substitute, though its flavor differs from lime juice.
Margarita: A cocktail made with tequila, orange liqueur, and lime juice. Fresh lime juice provides the cocktail’s sharp citrus balance.
Ascorbic acid: Vitamin C, a water-soluble nutrient and antioxidant found in many fruits. It occurs in lime juice and can slow enzymatic browning in cut foods.
Citrus: A genus of flowering trees and shrubs that includes oranges, lemons, limes, and related fruits. Limes belong to the broader citrus group that shares characteristic oils and acids.
Yuzu juice: The aromatic juice of yuzu, an East Asian citrus fruit. Yuzu offers a fragrant, less lime-like citrus profile in dishes and drinks.
Ceviche: A dish of raw fish or seafood marinated in citrus juice and seasonings. Lime juice contributes acidity that denatures surface proteins and seasons the seafood.
Limonene: A citrus-scented hydrocarbon found in the essential oils of many citrus peels. Lime juice’s aroma includes volatile compounds associated with the fruit’s peel oils.