Lime Juice
264 recipes found
Cucumber Terrine
Chicken Salad With Fennel, Daikon and Scallions
Shrimp-and-Jicama Salad
Lazy Lover
This is a popular Employees Only creation made of cachaça, lime juice, jalapeño-infused green Chartreuse, Benedictine and agave nectar.
Chicken Salad With Lime and Red Onions
Angostura Sour
Herb And Shallot Salsa
Sate Sauce
Vietnamese-Style Portobello Mushrooms
Marinated Squid
Ceviche Verde
Sea Scallop Ceviche
Plantain Baked In Its Skin
Watermelon or Cantaloupe Agua Fresca
Agua fresca is a light fruit drink popular throughout Mexico. It’s simply made by blending fruit with water, a bit of sugar and a little lime juice. Begin with sweet, juicy melon, or your agua fresca won’t have much flavor.
French West Indian Sauce Chien
Peruvian Black Sea Bass Tiradito
Spice Island Marinade
This marinade imparts a pungent, Indian flavor to chicken, beef or ribs, but it works particularly well with tuna steaks or fish fillets. For four 6-to-8-ounce tuna steaks, marinate 1 1/2-inch-thick steaks in refrigerator for 4 hours. Grill over hot coals until rare, about 3 minutes per side.
No-Fuss Jerk Chicken
Jerk chicken — spicy and grilled — is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years. The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles. You can certainly grill it in the island manner. But this easy recipe puts the chicken in the oven instead, which fills the kitchen with intoxicating flavors. Vacation on a plate.
Watermelon Quencher
Rosemary-Lime Sorbet
Skewered Swordfish And Zucchini (From Louisa Hargrave)
Pacific Cod Ceviche
I often use cod for ceviche, one of my favorite ways to enjoy seafood. The cod that gets the Environmental Defense Fund’s highest rating is Pacific cod.
Ceviche à la Minute
This recipe is from Javier Wong, the owner of Chez Wong, a lunch-only restaurant that he runs from his home in Lima, Peru. His recipe is one of astonishingly pared-down simplicity and speed. He demonstrated it on a recent trip to New York, filleting a seven-pound fluke he had bought that morning in Chinatown, mixing ingredients and setting the finished dish out on a platter at Raymi, a Peruvian restaurant in Chelsea. The entire process took all of five minutes. That’s not counting slicing onions and squeezing lime juice; he had helpers for that. So at home you may have to allocate a mighty 10 minutes. “Over the years, it’s become simpler and simpler,” he said. “If I could leave off another ingredient I would.” It’s important to serve it just as soon as it’s ready.