Lime juice generally plays a secondary role compared to its cousin, lemon juice, although it is actually just as versatile and tasty. The acidity of lime can be used to "cook" fish without heat in a recipe called ceviche or poke. You can also use its juice in cooking to marinate chicken, fish and pork or to improve the taste of different recipes.
Ingrediants
For the Ceviche
- 450 g of fish, cut into cubes
- 250 ml of lime juice
- 1/2 teaspoon of salt
- 1 clove of garlic, finely chopped (optional)
- 170 g tomatoes, diced
- 115 g red onion, diced
- 115 g coriander, chopped
- 115 g hot peppers, chopped (optional)
Steps
Method 1 of 3: Make the Ceviche
Step 1. Pour the lime juice and minced garlic into a glass bowl
Do not use a metal container, as the acidifying properties of the lime can trigger a chemical reaction that could contaminate the food.
Step 2. Add the diced fish
Popular varieties include salmon, tuna, halibut, tilapia, and sea bass, but you can use others as well, including shellfish. In any case, mix the ingredients and make sure the fish is completely covered in the lime juice.
Step 3. Cover the bowl with cling film, then place it in the refrigerator
All the fish cubes should remain immersed in the lime juice mixture for at least eight hours or until, from shiny and transparent, they turn white and opaque. Occasionally mix the ingredients to evenly redistribute the lime juice.
- The acid contained in lime juice breaks down the fish through a chemical reaction which actually allows it to be "cooked" without the need to use heat.
- Note that some types of fish, such as tuna and salmon, do not turn white when cooked, but while retaining their natural color their flesh changes from translucent to opaque. If you have decided to use one of these fish, you will need to use a fork to make sure the cubes fall apart easily.
Step 4. Add the tomatoes, red onion, cilantro and chillies to the mixture of fish, garlic and lime juice
Stir, then let the ingredients rest for another half hour. Do not incorporate these vegetables early in the process, or the acidity of the lime will cook them just like fish, making them limp and wilted.
Step 5. Drain the fish and vegetables from the lime juice using a slotted spoon
Actually some versions of the recipe also add the lime juice mixture to the finished dish, so if you prefer you can plate the ceviche using a regular spoon.
Method 2 of 3: Marinate the Fish or Meat
Step 1. Make a lime juice marinade
You can use it for both fish and chicken, beef or pork. By its nature, the marinade is composed of an acid ingredient, an oil and different flavors. The oil moistens the meat while the spices and aromatic herbs penetrate deeply, giving a distinct taste to the dish. The acid ingredient is used to break down the fibers of the meat, to allow the oil and flavorings to do their job. Vinegar and lemon juice are the two most used, but lime juice is also sufficiently acidic to support this role. In particular it goes perfectly with chicken and fish.
The simplest marinades contain the oil and the acidic ingredient of your choice, in equal quantities. Most recipes recommend preparing 120 ml for every 450 g of meat or fish, using the following doses: 60 ml of lime juice and 60 ml of extra virgin olive oil
Step 2. Use lime juice instead of lemon juice when ingredients need to marinate for a long time
Although it is acidic enough to break down the fibers of the meat, lime juice is slightly less concentrated, so the chemical reaction takes place a little slower. For this reason the meat can stay in the marinade slightly longer without becoming tough.
Step 3. In any case, do not let the meat or fish marinate for too long
The acidity of lime juice can actually start to "cook" the ingredients, as when it is used to make ceviche. Due to the presence of the oil, the process would take place only partially, so the meat would still be raw, but it would become hard once cooked.
- Marinate the beef or pork for two hours so that it has time to absorb the aromas from the recipe. Larger, more compact cuts can last for 1 or 2 days before becoming hard.
- Marinate the beef for about an hour. All poultry varieties have less firm flesh than beef or pork, so marinade aromas penetrate more easily and are more intense. Even in the case of a large whole bird, do not let it marinate for longer than 8-10 hours.
- Marinate the fish for 30 minutes. Its meats are noticeably less compact, so the lime juice is able to act in a short time. Do not exceed the maximum time of 60 minutes otherwise the fish will begin to "cook" and will end up acquiring a hard and unpleasant consistency when cooked with heat.
Method 3 of 3: Other Uses of Lime Juice in Cooking
Step 1. Add a few drops to a flavorless recipe to give it a fresh and exotic taste
Lime juice is used extensively in parts of the world such as Mexico, the Caribbean, Hawaii and Latin America. You can browse the recipes of those regions for different ideas or you can simply add a few drops towards the end of the preparation of a dish to give it more flavor. For example, try squeezing some lime juice on a curry or spiced soup.
Step 2. Pair it with complementary flavors
Coriander is a herb that is used very frequently in combination with lime juice. Another combination that is worth trying is the one with coconut, which brings a pleasant sweet note to the acidity of the lime.
Step 3. Use it to cook rice
During cooking, the rice absorbs the aromas that are added to the water; 1 or 2 tablespoons of lime juice (15-30 ml) can give it a sour and exotic taste. The citric acid contained in lime juice also helps the grains stay shelled, but the effect is less pronounced than when using a more powerful acid, such as that of lemon juice.
Another option for making an excellent dish is to replace half or all of the cooking water with coconut milk and add 1 or 2 tablespoons (15-30 ml) of lime juice. You will get a really tasty rice, but in this case rather compact rather than shelled; it is an effect caused by coconut milk
Step 4. Use it to make a dessert
If possible, it is best to use the variety of lime called "key lime", smaller than the others, but with a more intense flavor and a more pronounced tartness, which creates an interesting contrast in dessert recipes that would otherwise be very sweet. One of the most popular preparations is the cake of American origin called "key lime pie", but you can also use the juice to try your hand at making ice cream, cheesecakes or other types of baked desserts.
Step 5. Use it to flavor a drink
Although less used than lemon juice, lime juice can be used to impart a pleasant sour note to a wide variety of beverages. As a first attempt, add 1-2 teaspoons to plain mineral water, then experiment with the main fizzy drinks as well. Lemonade can also be made by squeezing limes instead of lemons.
Step 6. Add it to your favorite sauces
Lime juice can also add sparkle to classic recipes. For example, try mixing 1-2 teaspoons (5-10 ml) with barbecue sauce or homemade mayonnaise. If it is a sauce that needs cooking, such as barbecue sauce, heat it for a few moments on the stove to allow the flavors to blend.
Step 7. Make a salad dressing
The normal vinaigrette is a mixture of extra virgin olive oil and vinegar in the proportion of 3 parts of oil for each part of vinegar. If you think fresh vegetables can benefit from an exotic touch, you can replace the vinegar with lime juice in the same amount. Also add a few drops of honey to soften the sour taste of the lime or, alternatively, a little coriander, ginger and salt to intensify it. Stir and pour the dressing over the salad; it goes particularly well with cucumbers.
Step 8. Make the guacamole
The original recipe calls for lime juice to be used, as its acidity is perfect for enhancing the avocado flavor. The other ingredients you need are: coriander, salt, tomato and onion. Mash the avocado pulp until creamy, then chop and add the tomato, onion, and cilantro. Finally, season with the salt and lime juice.
Advice
When buying limes, choose light or medium green fruits. Generally the darker ones are overripe, while those that have yellowish undertones are immature. Also touch them to avoid both hard and mushy ones; the best fruits are firm seeds and yield only slightly to the touch
Warnings
- Use a glass or plastic container to make the marinade and marinate the ingredients. Acidic ingredients react with the metal releasing harmful chemicals into the food and spoiling the taste.
- Put the ingredients to marinate in the refrigerator. At room temperature, bacteria proliferate more easily, so the chances of suffering from food poisoning increase.
