Content

• Ingredients
• For ceviche
• Steps
• Method 1 of 3: Ceviche
• Method 2 of 3: Marinade
• Method 3 of 3: Other Recipes
• Tips
• Warnings

Lime juice is not very popular compared to lemon juice, but it is just as versatile and aromatic. Lime juice acid is used when it is necessary to "cook" fish without heat. This dish is known as ceviche or tartare. You can also use lime juice in the kitchen to marinate chicken, fish, and pork, or to enhance the flavor of other dishes.

Ingredients

For ceviche

• 1,450 grams of fish, crushed into cubes
• 1 cup (250 ml) lime juice
• ½ teaspoon salt
• 1 clove of garlic (optional)
• ¾ cups (170 grams) cream tomatoes, chopped
• ½ cup (115 grams) diced red onions
• ½ cup (115 grams) cilantro, minced
• ½ cup (115 grams) minced hot chili peppers (optional)

Steps

Method 1 of 3: Ceviche

1. 1 Combine lime juice, salt, and minced garlic in a glass bowl. Do not use metal utensils, as lime acid reacts with metal and negatively affects the beneficial properties of food.
2. 2 Add fish cubes to a bowl. Salmon, aye tuna, halibut, tilapia and sea bass are most commonly used, but many other types of fish and seafood can be used for this dish. The meat should be completely covered with lime juice.
3. 3 Cover the bowl with cling film and refrigerate. The fish should be marinated in the lime juice mixture for at least eight hours or until the fillets are white and matte. Stir the contents of the bowl occasionally to distribute the juice evenly throughout the bowl.
   • The acid in the lime juice enters into a chemical reaction with the fish meat, as a result of which the fish actually "cooks" without the influence of temperature.
   • Be aware that some types of fish, such as ahi and salmon, will not turn white, although they will become opaque. In this case, you will have to pierce the fillet with a fork to check if it is cooked.
4. 4 Add tomatoes, red onions, cilantro, and hot peppers to the lime and fish mixture. Stir and let sit for another 30 minutes. Do not add vegetables to lime juice right away, or the acid will soften them by the time you decide to serve ceviche.
5. 5 Use a spoon to remove fish and vegetables from the lime juice. In some cases, ceviche is served with lime juice, but you can scoop it out with a regular tablespoon.

Method 2 of 3: Marinade

1. 1 Make a lime juice marinade for meat, poultry, or fish. Any marinade consists of acid, oil and seasonings. The oil will soften the meat, while the spices and herbs will saturate it and add a distinct flavor. The acid breaks down the fibers in the meat, which helps the oil and seasonings do their job. The most common pickling acids are vinegar and lemon juice, but lime juice is also fine. It goes especially well with chicken and fish.
   • In the simplest marinades, equal parts of oil and acid are used. In most cases, you will need 125 milliliters for every 450 grams of meat, or 60 milliliters of lime juice and 60 milliliters of olive oil for the same 450 grams.
2. 2 Use lime juice instead of lemon juice for marinades that have a long shelf life. Although lime juice contains enough acid to decompose the meat, it is much weaker than citric acid, which makes the reaction slower. As a result, meat marinated in lime juice will last longer and will not become tough.
3. 3 Do not marinate meat, poultry, or fish for too long. The sour lime juice actually starts to "cook" the raw meat, just like with ceviche. However, the oil will not allow you to do this as thoroughly, and you will end up with raw meat, which will become tough after exposure to high temperatures.
   • Marinate pork and beef for 2 hours, during which time the marinade will absorb well. Large and tough cuts of meat are marinated for 1–2 days before they become firm.
   • Marinate the chicken for an hour. Chicken and other poultry meat is not as dense as pork or beef, so the marinade works faster on it. Do not marinate chicken for more than 8-10 hours.
   • Marinate seafood for 30 minutes. The fish meat is loose, so the acidity of the lime juice has a strong effect on it. Do not marinate for more than 60 minutes, or the meat will begin to "cook" and have a tough, unpleasant texture if cooked over the fire.

Method 3 of 3: Other Recipes

1. 1 Add lime juice to a mild flavored dish for an exotic Latin or island flavor. Lime juice is most often used in the national cuisines of Mexico, Latin America, Hawaii and other island countries. You can search for recipes from these regions that use lime juice, or add it at the end of the cooking process to season dishes such as soups or pasta.
2. 2 Combine lime juice with other flavors. Cilantro is the most commonly used herb mixed with lime juice. The coconut flavor pairs well with lime and adds a pleasant sweetness to the citrus acidity.
3. 3 Boil rice with lime juice. Rice absorbs flavors as it cooks, so add 1 or 2 tablespoons (15-30 milliliters) of lime juice for a spicy, exotic flavor. Citrus juice also makes rice crumbly and fluffy, but the effect is not as pronounced as when using saturated lemon juice.
   • Alternatively, you can make coconut-lime rice by replacing half (or all) of the water with coconut milk and adding 1-2 tablespoons (15-30 milliliters) of lime juice. Because of the coconut milk, the texture of this rice will not turn out to be airy.
4. 4 Make a Mexican lime dessert. Mexican limes are smaller in size than other varieties and have a sharp and pronounced sour taste, which creates an interesting contrast in sweet desserts. Mexican lime pie is the most common dish, but you can make cakes, cheesecakes, ice cream and many other desserts using their juice.
5. 5 Season the drink with lime juice. Although not commonly used compared to lemon, lime will add a refreshing citrus flavor to many drinks. It is best to add 1-2 teaspoons of lime juice to your drinking water, but you can try diluting a lemon-lime drink or other soda with a few drops.Also try limeade.
6. 6 Add lime juice to your favorite sauce. Lime juice adds new flavors to the familiar sauce. Add 1–2 teaspoons (5–10 ml) lime juice to a standard barbecue sauce or marinara. Stir the juice and heat the sauce to absorb the aroma well.
7. 7 Make a lime juice dressing. A typical vinaigrette dressing consists of olive oil and vinegar in a 3: 1 ratio. For an exotic taste, replace vinegar with lime juice in the same proportions. Combine a small amount of honey to balance the acidity of the lime, or add some cilantro, ginger, and salt to enhance the flavor. This dressing can be served with cold pasta and salad of herbs and cucumber.
8. 8 Prepare guacamole. The classic guacamole recipe uses lime juice as its aroma enhances the flavor of the avocado pulp. Other ingredients like cilantro, salt, and garlic can be used to add new flavors to a dish.

Tips

• Choose limes or light greens. Dark green fruits are usually overripe, while yellow-green fruits are still unripe. Also, don't buy limes that are too hard or soft. Choose semi-hard fruits with a springy rind instead.

Warnings

• Marinate food only in glass or plastic containers. The acid reacts with the metal, releasing harmful chemicals that spoil the taste of the dish.
• Store pickled foods in the refrigerator. The bacteria will begin to multiply if left at room temperature, increasing the chances of food poisoning.