Lime Juice
273 recipes found
Thai Basil Bliss
Vodka Gimlet
Tostadas Campechanas de Mariscos (Seafood Tostadas)
At the beautifully abundant Mercado Negro in Ensenada, Baja California, the clams, mussels, oysters, shrimp and fish that are for sale each day are highly sought after by locals and chefs. Almost more common than street tacos served there are these tostadas, made in stands that sell towers of fresh, raw seafood tossed with squeezed lime juice and topped with a number of different housemade salsas.
Chicken Thighs With Cumin, Cayenne and Citrus
Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.
Roasted Dill Salmon
This oven-roasted salmon is adapted from the cookbook “Bottom of the Pot: Persian Recipes and Stories” (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian’s stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.
Duck Legs Braised With Red Wine and Lime
Bay Scallop Aguachile
Adapted from John Martinez, Super Linda, Manhattan
Cilantro-Date Chutney
Inspired by two classic Parsi recipes from the chef and anthropologist Niloufer Ichaporia King, this sauce introduces the toasted cumin and medjool dates from her date and tamarind chutney into her classic green chutney, full of fresh ginger, jalapeño and lime. The ginger and the sweetness of the dates echo many of the flavors already present on the Thanksgiving table, and the cilantro, chiles and lime bring a much welcome vividness. It’s a delight! This sauce is also fantastic on leftover turkey sandwiches, and, other times of year, it makes for a great condiment on rice, fish, chicken and vegetable dishes alike.
Chipotle-Lime Chicken Wings
Mexican-Style Marinated Steaks
Haitian Epis (Pepper, Herb and Garlic Marinade)
Epis is a foundational ingredient used to flavor a wide array of Haitian dishes. Gregory Gourdet, a Haitian-American chef, uses it to marinate everything from fish to chicken thighs to beef short ribs. He encourages home cooks to make extra to use as a marinade or to flavor stews, soups, vinaigrettes, sautéed vegetables or even meatloaf. The chunky, spicy purée keeps in the refrigerator for one week, and in the freezer for two months.
Smashed Potatoes With Thai-Style Chile and Herb Sauce
This recipe is inspired by suea rong hai, or “crying tiger,” a Thai dish of grilled beef served with a fiery sauce of crushed Thai chile, fish sauce, lime juice, toasted rice powder and cilantro. Here, the bright and punchy sauce is the perfect foil to crispy roasted potatoes, but it would be just as welcome spooned over fried brussels sprouts, sautéed shrimp or grilled steak. Finally, while the sauce in this recipe is equal parts acidic and spicy, feel free to add more chile — including the seeds and ribs — to take the heat up a notch.
Asparagus 'Guacamole'
High Five
This drink is a little miracle in liquid prestidigitation: five ingredients (three of them alcoholic) getting together to assume the guise of an innocent cherry cola. That flavor profile was exactly the intention of the bartender Jeff Lyon, who set out to make an alcoholic cola that tasted like “more than the sum of its parts.”
Griot (Spicy Pork Shoulder)
Mango Lime Sorbet
This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.
Strawberries in a Mango Sea
A ripe mango gives a bit when pressed, and its fragrance should be heady and sweet. To dice a mango, cut down the broad side of the fruit, slightly off center, from the stem end to the tip end. The knife should slide down against the flat side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to — but not through — the skin. Lift the mango half, and press on the skin with your thumbs to turn it inside out. Little cubes will pop out on the other side, and you can easily cut them away from the skin. One summer I lived in Cuernavaca, Mexico, and I would gather mangoes from the ground in a park. If I had had a food processor or a blender, I would have made this every day.
Pork and Mango Salsa Burrito
Lime Cumin Vinaigrette
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
Paillard Of Squid
Daiquiri No. 2
Baja Ceviche
Thai-Style Baby Back Ribs
Pork ribs are often found under layers and layers of sauce and seasoning. In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and pepper, not marinated or spice-rubbed. The infusing of the flavors — fish sauce, soy sauce, lime juice, jalapeños, ginger, garlic and lemon grass — comes after the cooking is done. It’s pretty neat how good that tastes. The recipe makes three or four entrée servings, but it also makes a good appetizer for six to eight.