Lime Juice
273 recipes found
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.
Rosé Cooler
Making a wine cooler at home is a grown-up opportunity to choose your own adventure: If you decide to pour a dry rosé, turn to crème de cassis to sweeten the final glass. If you opt for a sweeter-leaning demi-sec rosé, turn the page — and skip the cassis, so your drink doesn’t skew too saccharine.
Mangonada
When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.
Jamaican Jerk Roast Chicken With Fried Plantains
I’m kicking up the heat with a spicy flair by adding a Jamaican jerk seasoning and plantains to my roast chicken recipe, along with lime juice and olive oil.
Rosé Margaritas
This recipe makes the most refreshing rosé margaritas. They are the classic Mexican cocktail with tequila and lime combined with ultra refreshing summer wine.
Peruvian Roasted Chicken With Spicy Cilantro Sauce
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarillo and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Avocado Ice Cream (Helado de Aguacate)
Avocado’s natural fat yields an ice cream with a very creamy texture in this helado de aguacate recipe, and its flavor is heightened with a touch of citrus.
Berry Lime Popsicles
One of the many things I look forward to enjoying in the summer months is a frozen treat. These berry popsicles are healthy and use ingredients we always seem to have around, which makes them a popular option for snacks anytime of day.
The Classic Skinny Mule by Blue Ice Vodka
A twist on the classic Moscow Mule, Blue Ice Vodka let's you enjoy this signature drink for less calories without sacrificing taste. With only 52 calories per ounce, Blue Ice Vodka is the number one rated American made potato vodka. Learn more about Blue Ice Vodka at www.blueicevodka.com.
Bacon Avocado Dip
Combine ripe avocados, crispy bacon, and lime juice with Lee Kum Kee Sriracha Mayo for a deliciously creamy, tangy, and spicy dip that will have your guests coming back for seconds. Serve with chips or fries, or use as a sandwich or slider spread!
Kristin Donnelly's Watermelon Agua Fresca
Bitters are an ingredient you can apply much more widely than you probably realize, because they won't beach themselves on top of everything else. They wriggle in and help existing flavors bloom, much like a subtle jolt of salt or acid or heat can. If you want to know if this riff really makes a difference, taste a little cup before and after adding the bitters. The drink will become fuller-flavored and more inviting, but in a hard to pin down way. Though the "before" cup will be good, it will likely taste two-dimensional by comparison. Adapted slightly from Modern Potluck (Random House, 2016).
Fresh Strawberry Margarita
Fresh Strawberry Margarita recipe: perfectly balanced alternative to the classic. With tequila, fresh strawberries, fresh lime, & strawberry liquor.
Smoky Black Bean Hummus
This Vegan Black Bean version of the classic chickpea Hummus dip, is much loved in our household as a change or on the brunch table. Give this recipe a try!
Papaya, Jicama, Cucumber Salad
The tangy lime dressing really pulls the flavors together in the dish!
Tomatillo Salsa
This Salsa is Spicy and full of charred Tomatillo, Lime and Cilantro flavor with a little crunch added by diced White onion. Taking only 10 min to make from start to finish this one is easy.
One True Punch
Flavors of Nutmeg and Cinnamon compliment the tanginess of grapefruit in this transitional cocktail. Check out more delicious recipes at The Craft (thirstie.com/thecraft), and get $10 off your alcohol purchase with code THIRSTIE52