Lime Juice
264 recipes found
Basil Vodka Gimlet Cocktail
This simple, refreshing gimlet cocktail is a pitch-perfect blend of basil, fresh lime juice, and vodka that was made for sipping outside with friends.
Children of the Sun Cocktail
This drink was inspired by the spicy margaritas at Las Perlas in LA. It calls for jalapeño-infused tequila and some smoked salt on the rim (that smokiness with the tequila reminds me of mezcal). I made tons of these for lounging by the pool during this year's Coachella (thus the name). The key to a good poolside cocktail is something refreshing, citrus-y and easy to make. I highly recommend tripling this recipe and keeping a pitcher by the pool.
The Mamie Taylor (A Dark And Stormy With Whiskey)
The Mamie Taylor is one of my favorite drink recipes. It's similar to a Dark 'n Stormy but made with rye whiskey instead of rum and topped with ginger beer.
Pink Drink
Inspired by a cocktail I enjoyed at The Dreamaway Lodge in Becket, MA
Not Shirley's Temple
A grown up version of the cocktail you drank as a kid.
Watermelon Margaritas
What do you do with all that leftover watermelon once the kiddies are snug in bed?? Make Margaritas! Specifically this Jose Cuervo Silver Margarita recipe.
Radish and Cress Side
This is a homage to every Central and South American co-worker I ever had the privilege of working with in a kitchen. To the things they taught me about their food, culture and heritage from papusas to tamales to lorca, the food is and will always be kick ass. The one thing I learned early on is food south of the American border is more often than not, not served with refried beans and rice. Thank god! This is a salad and the variations are infinite, where the greens maybe different but the radishes are the anchor. You could use cabbage, wilted with a little salt for an hour or so or any peppery green. Make that enchilada or tamale pie and serve this as the side, you won't regret it, trust me.
BASIL LIME GRANITA
I made this recipe for the first time a few months ago, when I really wanted to do something different that would impress! It does take some time and attention, but well worth it! It is great over melon served with mint, I served it over Honeydew and Cantaloupe.
Cherry Key Lime Sorbetto
Ripe cherries coupled with Key Lime juice are the perfect combination to this bright sorbetto. Cool and creamy - its the perfect summer treat.
Summer Cherry Sorbet
The long hot summer is here and I've been making sorbet with my children almost every day of the week. This luscious sorbet sings of cherries ripened in the summer sun. Lime is a natural partner with cherry as long as it doesn't steal the show; the trick is finding the right balance to allow the cherry flavor to shine. I think this sorbet does just that. NOTE: I've been experimenting with agave and am not sure if it is necessary to boil the water/agave mixture to make a syrup. I've come across some recipes that simply mix the agave in. However, when I made this recipe I boiled the syrup and so that's how I have it written. This sorbet is also best within a day or two of making it; it gets a little hard once it sits in the freezer for an extended period of time. TIP: If you are making a lot of sorbets like I have been, making the simple syrup the night before is a time saver. Doing it ahead of time ensures that my syrup is extra cold and ready for the next concoction. - gingerroot
Cuban Pork Tenderloin With Chimichurri Sauce
El Floridita Daiquiri
Maple-and-Lime-Glazed Carrots
Scallop-and-Halibut Ceviche Salad
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It’s inspired by Ms. Singer’s favorite street food. Ceviche is almost always so astringent that the fish loses identity, but the freshness of the ingredients and softness of the lime marinade here are neither confrontational nor eye-squinching. It’s simple stuff: avocado, grapefruit, prickly chile, cilantro, lime and an absolutely fresh sea creature. Making the dish takes a bit of work, but it’s the perfect recipe for when you don’t want to turn on the stove.
Sauteed Shrimp In Ancho Chili Sauce
Craig Claiborne’s Thai Beef Salad
In 1986, Craig Claiborne wrote about “an exceptional sauce ‘borrowed’ from the cuisine of Thailand, where it is known as nam pla, and Vietnam, where it is known as nuoc mam.” This fish sauce is made with an essence of anchovies. Claiborne said one of its best uses was in the preparation of this salad.
Coconut Sambal Chicken With Rice
Sri Lankan coconut sambal is a savory and spicy condiment made mainly from freshly grated coconut, shallots or red onion and fresh or dried chiles. For convenience, this version uses unsweetened shredded coconut instead of fresh, since it’s more accessible and easier to work with. The sambal can be customized to suit varying heat levels; use three chiles for a spicy sambal, or five for even more heat. It’s typically served on the side as an accompaniment to meals, and commonly sprinkled over rice and curries. In this recipe, bright sambal complements lean chicken breast, which benefits from rich, nutty coconut milk. The sambal keeps for about a week in the fridge and is terrific on roasted fish and pork chops, as well as on sautéed spinach or broccoli.
Grilled Shrimp With Spicy Slaw
Lightly charred, citrusy grilled shrimp are the star of this quick slaw made from a pile of thinly sliced, crunchy green cabbage tossed with a sweet-tart citrus dressing. Cilantro adds bright flavor, and this dish has a bit of spice in the form of fresh jalapeños. They range quite a bit in their heat level, so start with a small amount and add more as you see fit. (You can also add julienned mango to tame the heat, if you like.) Feel free to substitute any quick-cooking protein for the shrimp; grilled chicken thighs or slabs of grilled tofu would work wonderfully. The cabbage will soften as it sits, so serve soon after it has been dressed to maximize its crunch.
Palmitos Aguachile Verde (Chile-Lime Hearts of Palm)
If you love acid and heat, this is the dish for you. Aguachile, which is a Sinaloa-style ceviche, is made here with serrano chiles and an abundance of lime juice. That combination works perfectly with delicate palmitos, hearts of palm, that have a just-right balance in texture between creaminess and firmness. Pick up the nori sheets in the snack aisle to add just a bit of saltiness that replicates the briny ocean flavors of seafood-based aguachiles. Serve in a bowl with a generous side of tostadas or tortilla chips — and don’t forget the micheladas. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Esquites
Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with Cotija, a crumbly, aged Mexican cheese. This version doesn’t require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. Cotija brings salty, milky accents to the salad. Ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.
Baked Tofu With Peanut Sauce and Coconut-Lime Rice
A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and chars up nicely upon roasting. The tofu’s neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.
Citrusy Lentil and Sweet Potato Soup
With lentils, sweet potato, chard and earthy spices, this soup is certainly hearty and cozy, but it’s also surprisingly uplifting, thanks to the acidity and crunch of chard stems and jalapeños that have been quick-pickled in citrus juice. The chard leaves simmer in the soup until silky, while the raw stems marinate in a combination of lemon or lime juice, salt and jalapeño. They’re really all this soup needs, but you could also add a little richness to individual servings with yogurt, avocado, a poached egg or a drizzle of oil.
Citrusy Couscous Salad With Broccoli and Feta
Sweet, spicy and citrusy, this pasta salad is a make-ahead dish that works hot, cold or at room temperature, and can be served as is or with chicken, salmon or shrimp. Fresno (or jalapeño) chiles soak in a tangy honey-and-citrus dressing to soften their bite and infuse the dressing with heat, giving the overall dish a slightly sweet and spicy flavor. Juicy pieces of orange impart a sunny, vacation feel to the look and taste of the dish, while the cumin gives the dressing a warm earthiness.
Coconut-Braised Chicken With Potatoes
This chicken and potato dish is a low-effort, one-pot weeknight dinner inspired by the rich, warming aroma of Indian curries and the slow cooking style of Moroccan tagines. Like many tagines, this recipe calls for first simmering the chicken gently, covered, then cooks it further, uncovered, to reduce the liquid and concentrate its flavors. Though the meal takes time to cook, set a timer and it becomes a set-it-and-pretty-much-forget-it situation. Chicken parts are braised in coconut milk laced with cumin, turmeric and fresh ginger until tender and falling off the bone, making this dish a comforting, cozy meal for any time of year. Serve with rice or bread to soak up the flavorful liquid. You can mix baby spinach into leftovers the next day to keep it feeling new.