Lime Juice
264 recipes found
Roasted Cauliflower and Arugula Salad
In this hearty, colorful salad, cauliflower florets, slivers of red onion and briny capers are coated with spices and roasted until the florets turn soft and sweet, and the onions and capers get browned and crisp. Everything is tossed with tangy-sweet raisins (or your favorite dried fruit), more red onion that’s been quick-pickled in lime juice, a green mound of arugula and parsley leaves. It’s a bright, satisfying salad that works as a substantial side dish or a light main course, either rounded out with crusty bread or served on top of a bed of rice, farro or other grains.
Ranch Water
Bold, tart and fizzy, this mix of blanco tequila, lime juice and carbonated mineral water, is a refreshing thirst quencher that packs a punch. Use the amounts here as a guide, and pour to suit your taste buds. To take the edge off, add a little sweetener like simple syrup, or a touch of orange-flavored liqueur, such as Grand Marnier or Cointreau. For an extra hit of flavor, rim the glass with chile-lime salt. While Topo Chico is synonymous with Texas ranch water, preferred for its highly effervescent bubbles, you can use other sparkling waters, too.
Ceviche
Light and bright, vibrant and punchy, ceviche involves marinating raw seafood in citrus juice until it becomes opaque and toothsome. You’ll find many variations of the dish in coastal Latin America made with ingredients like coconut milk, ketchup and green olives. This colorful rendition is one style popular in Mexico, but if you leave out the tomatoes, cucumber and avocado, you’ll get a dish that’s common in Peru, the birthplace of ceviche. Whatever version you make, start with fish that’s as fresh as possible; ask your fishmonger what’s best for ceviche that day, and to make shrimp ceviche, see Tip.
Tangy Romaine Salad With Habanero-Avocado Dressing
Tender lettuce, juicy sweet oranges, pungent radishes and crunchy cucumbers get a lush treatment with this creamy, tangy, rich, addictingly spicy dressing that leaves a luxuriously rich and full mouthfeel after each bite. The habanero becomes sweeter and its flavors more bold as it roasts, imparting zesty, peppy flavor, feisty bite and a hint of rustic smoke to the creamy avocado dressing. This dressing works well on any green salad — but is so good you might even want to pour it onto a bowl and eat with a spoon.
Habanero Chicken and Broccoli
In this bright, tangy sheet-pan dish, the chicken gets a quick first roast covered in a light oregano and garlic marinade. That quick warmup is followed by a stellar run: The chicken is flipped, broccoli florets get tucked all around and a sweet citrus sauce with the slightest habanero kick drenches the mix. The sauce adds flavor and moisture to the chicken as it roasts and browns, and soaks the broccoli, which chars and tenderizes. Although this can be a complete meal on its own, the ample sauce is so flavorful that you may find yourself craving for something else to soak in it. Rice is the perfect cheerleader to round up the race. The habanero’s heat is tamed by citrus, allowing its zesty and flowery flavors to shine.
Hamachi Sashimi With Ginger Ponzu
At Tiffany’s in the small town of Wailuku in central Maui, hamachi sashimi comes with a sauce so good, diners keep spooning it up long after the fish is gone. Bright and briny at once, it draws from the cuisines of island nations across the Pacific, combining elements of Japanese ponzu and fina’denne’, a CHamoru condiment from Guam that is a blend of shoyu (soy sauce), vinegar or citrus, onions and chiles. The chef Sheldon Simeon adds sweet local onions and ginger in lieu of chiles, for a gentler kick, plus shiso for “effervescence,” he says. To finish, he simmers lemon peel and olive oil over low heat, then strains out the peel so just the olive oil is left, only now sun-possessed. Drizzled at the very end, it gives the fish the vividness of lemon without curing it.
Peanut Sauce
Bright with lime juice, salty with soy sauce and punchy with chili sauce and garlic, this straightforward rendition of peanut sauce is an ideal accompaniment to grilled meats, seared tofu, roasted vegetables, noodles, salads, spring rolls or satay. There are many ways to make a peanut sauce, but the essential ingredients include ground peanuts, something savory (kecap manis or hoisin are common) and fragrant aromatics, like ginger, galangal, tamarind and chiles. The resulting sauce adds rich creaminess and toasty earthiness to whatever it touches.
Pastelitos
When my mother, Rosa Fernandez, immigrated from the Dominican Republic to New York to be with my father, she brought her grandmother’s recipe for pastelitos along with her. Most Latin American countries have their own versions of a savory pie; stuffed with spiced meat and deep-fried, pastelitos are the Dominican Republic’s take. Variations on the filling exist throughout the island, the most common of which is ground beef (but you can swap in any ground meat of your choice). Street vendors and restaurants in the Dominican Republic and New York sell these savory pies year-round, but many home cooks save them for special occasions. Though dough is traditionally made from scratch, this recipe uses store-bought dough disks instead, for convenience and ease. Usually, one disk is folded to create half-moon shapes, but in this recipe the disks are cut in half and folded to create small triangles, which makes them the perfect bite to serve to guests.
Strawberry Daiquiri
Frozen daiquiris have been around almost as long as the electric blender. First served at a bar in Havana in the 1920s, this fruity frozen cocktail increased in popularity in the following decades. This classic strawberry daiquiri recipe uses a combination of frozen fruit and ice to mimic the smooth, frothy texture of cocktails dispensed from a commercial frozen drink machine. Depending on the sweetness of the strawberries purchased, you may need to add additional simple syrup. Add a rum floater if you are so inclined.
Gimlet
The original gimlet was made with just two ingredients: gin and Rose’s Sweetened Lime Juice, a bottled, concentrated lime juice. Modern versions of the cocktail are most often made with fresh lime juice and simple syrup for a crisper flavor. With such a short ingredient list, the gimlet is all about striking the perfect balance between tart, sweet and boozy. The flavor of the gin comes through in this drink, so use one you like, preferably a dry one with a hint of floral or citrus.
Lomo Saltado (Tomato Beef Stir-Fry)
Lomo saltado might be the most well-known and beloved example of Chifa cuisine, a hybrid of Peruvian and Chinese culinary traditions. It’s a quick stir-fry made with marinated beef, juicy tomatoes, sautéed red onion, sweet peppers and potatoes or French fries, all tossed in a chile-and-soy-based sauce. Rice is served alongside to help soak up the bountiful sauce. A fresh, fruity, vibrantly yellow tropical chile called aji amarillo is usually called for, but this recipe calls for aji amarillo paste, which is more widely available. (Serrano chile works here, too.) Lomo saltado often has a subtle smoky flavor from engulfing the steak and sauce with flames in a wok, often with the South American brandy called pisco. This recipe is streamlined for home cooks, but if you’re familiar and comfortable with the technique, you may want to try it out.
Cuban Sandwich
There are many types of Cuban sandwiches, but the star of this one, also known as a Cubano, is tender, fall-apart roast pork. The pork’s marinade, called mojo, is citrusy and garlicky and spiked with earthy cumin and oregano. Sour oranges are traditionally used (see Tip), but a mix of regular oranges and lime juices can be swapped in if the former is difficult to source. A loaf of Cuban bread is ideal for its fluffy interior, but a soft French bread, bolillo bread or hero rolls can stand in its place. Besides the pork, the sandwiches are stacked high with deli ham, Swiss cheese, dill pickles and yellow mustard (add salami to make it Tampa-style). They’re pressed until the cheese is melted and the bread is golden. Any leftover pork can be served alongside Cuban beans, maduros and rice.
Maple-Soy Pork Chops With Shichimi Togarashi
Shichimi togarashi is a citrusy, savory Japanese seven-spice blend featuring ground red chiles, roasted orange peel, black and white sesame seeds, sansho pepper, seaweed and often ginger. You can extend those sharp, multilayered flavors with lime juice, maple syrup and a touch of soy reduced to a sticky pan sauce that slicks quick-cooking pork chops in this easy recipe. Try to find bone-in loin chops with nice fat caps around the curved outer edges for richness and succulence. Serve with white rice and green beans, or alongside a big crunchy salad.
Frozen Watermelon Daiquiris
Fresh watermelon juice is one of summer’s most refreshing treats, and is arguably even more of a treat when used to make specialty summer cocktails. Its fresh, sweet flavor pairs well with everything from vodka to tequila to gin, and, in this case, white rum. Inspired by the ingredients in a classic daiquiri, this recipe uses frozen cubes of watermelon in place of ice for a potent, full-flavored drink. Along with freshly squeezed lime juice, a generous pour of rum and a splash of simple syrup to round things out, this is the ultimate summer party cocktail. If you think to freeze some watermelon ahead of time, you can have a pitcher of watermelon daiquiris ready in ten minutes, any day you like.
Michelada
A classic Michelada means different things to different people but its core ingredients remain constant: cold beer, lime, salt. Serve the beer-based cocktail as is, over ice, in a chilled glass rimmed with salt or adapt from there to your preferred Michelada by adding a litany of condiments such as: Worcestershire sauce (or salsa inglesa), hot sauce, Maggi seasoning, and Clamato or tomato juice, or both. If you like, switch out the salt rim for a Tajín rim.
Chilled Avocado Soup
This chilled soup couldn’t be easier to make, packing a lot of flavor into a quick dish of just a few ingredients. Fresh, green and somewhat tart, it’s quite refreshing on a warm day.
Poc Chuc (Citrus-Marinated Grilled Pork)
Super citrusy and smoky, poc chuc is both charred and full of tangy brightness. This dish with Mayan origins, from the state of Yucatán in Mexico, translates to “toast” over “fire” and is grilled hot and fast. Traditionally, thinly sliced pork is marinated in sour orange juice. Here, a mixture of citrus juices mimics the spirit of sour oranges, and makes the meat tender and full of flavor. A simple yet delicious way to prepare versatile and cost-effective pork shoulder, poc chuc can top tacos or salads or be served with beans, rice, tortillas, pickled onions, cabbage and avocado. There are no boundaries on how to enjoy it.
Strawberry Basil Key Lime Pie
A night of cocktails inspired Maya-Camille Broussard’s strawberry basil Key lime pie, a signature pie at her Chicago pastry shop, Justice of the Pies. After tasting a vodka cocktail with puréed basil, lime and bell pepper crafted by her cousin Peter, the pastry chef recreated the mixture as a pie filling, nixing the bell pepper, adding juice from Key limes and balancing the sublimely sour taste with the creamy sweetness of condensed milk. If strawberries are out of season, you may top the pie with macerated strawberries for an additional dose of sweetness.
Turmeric Potato Salad
This French-style vinaigrette potato salad, infused with Indian flavors and finished with a tadka built on cumin and mustard seeds in oil, is a delicious picnic side, with or without the lettuce cups. Choose small, yellow-fleshed potatoes, such as Yukon, and top them with cherry tomatoes, sliced scallions, chiles and cilantro for a bright, perky and robust accompaniment to summer.
Saltfish Buljol (Salted Cod Salad)
Salted cod has a long and venerable history in the Caribbean islands. It is at once classic and current; a relic from the trans-Atlantic slave trade that has been repurposed into delicious relevance. In this dish, bright, spiky notes come from the addition of lime juice, habanero chiles, fresh tomatoes and a bevy of fresh, grassy aromatics. Salted cod comes packaged either boneless or bone-in. You can use either, but boneless salted cod is a tad easier to prepare than bone-in. When working with salted cod, it is imperative to desalinate the fish by either an overnight soak or by rinsing it prior to boiling. Depending on your preference, you may need to boil the cod twice and change the water in between each boil to rid the cod of excess salt.
Thai-Style Crunchy Vegetable Salad
Inspired by Thai green papaya salad, this vibrant dish boasts a colorful medley of thinly sliced raw veggies; they’re electrified by a lime-and-fish sauce vinaigrette. This recipe builds upon a base of fresh asparagus, which is supercrisp, with a sweet, mildly grassy flavor, and cherry tomatoes. You can combine them with any mix of vegetables that are on hand: Radishes, cucumbers, carrots, snap peas, cabbage and yellow bell peppers are all great additions, each bringing their unique flavor and texture to the party. The just-tossed salad is bright and crunchy, but if you happen to wind up with leftovers, let the vegetables marinate in the dressing overnight and they transform into a pickled side dish that’s delightful in sandwiches or with grilled steak.
Crudités With Lemongrass-Fermented Tofu Dip
For rau củ sống chấm chao, a Vietnamese take on crudités, serve raw, seasonal veggies with a tangy, spicy, umami-rich sauce featuring chao (fermented tofu), a wondrous ingredient that’s akin to creamy, winy cheese. Fermented tofu typically punches up stir-fried greens or a bowl of porridge, but Vietnamese cooks love to let it shine as a sauce. The dynamite nước chấm chao (fermented tofu dipping sauce) could be paired with grilled goat or lamb, but it’s fantastic as a dip. For this recipe, from my cookbook “Ever-Green Vietnamese” (Ten Speed Press, 2023), choose at least three vegetables from the crudité options. The sesame seed addition isn’t standard, but adds body and richness to the sauce, uniting the ingredients. Make a double batch of sauce, if you like, so you have extra to dress grilled romaine; top it with fried shallots for a summertime salad.
Jicama Salad
At the Brooklyn Mexican restaurant, Cruz del Sur, practically every table has this salad on it. Why? It tastes as refreshing and vibrant as it looks. The key to its greatness comes from Tajín, the mildly spicy-tangy chile-lime salt that goes into the dressing (double the batch, trust us) and also gets sprinkled on top of the finished salad. Tajín and fruit are a classic sweet-salty combination in Mexican food, but bringing herbs, chiles and vegetables like jicama and cucumber into the mix make it even better. At the restaurant, the chef Hugo Orozco varies the herbs and flowers seasonally. He also recommends adding a few slices of perfectly ripe avocado on top, if you have access to them.
Mulled Wine, but Chilled
Warming in all but touch, this drink is ideal for cusp season, when the days can feel like autumn in morning and summer by afternoon. Cognac anchors the drink, fresh lime brightens it, and a simple syrup steeped with ginger, cinnamon, clove and cardamom evokes a classic mulled wine. The simple syrup here makes extra and keeps for a month in the refrigerator. Add it to lemonade, drizzle it over oatmeal or substitute it for standard simple syrup in another cocktail to make it automatically cozy.