A small green lime fruit with a great aroma and a fresh albeit bitter taste, it is extremely popular in Asian cuisine. Not only slices, juice or zest, but even the leaves of an exotic fruit go into the "business". European chefs also love limes, because they can add new nuances to salads and roasts, cocktails and marinades.
Lime in salads and appetizers
Lime juice is often substituted for lemon juice in salad dressings. The acid contained in lime fruits can not only bring a fresh touch to salads, but also marinate raw seafood so that they can be served on the table without additional processing. Try making a light ceviche that will surely decorate the table on a warm summer evening. You will need:
- 450 grams of red fish fillet;
- 250 ml lime juice;
- ½ teaspoon of salt;
- ¾ cups of chopped tomatoes;
- ½ cup diced red lettuce onions;
- 1 clove of minced garlic;
- 1/2 cup chopped cilantro greens.
Instead of gourmet fish, you can use peeled raw shrimp.
Combine lime juice, salt and garlic in a bowl. Use non-reactive dishes, glass is best, as lime juice can oxidize metals and corrode plastic. Cut the fish fillet into cubes and place in a bowl, mix well and cover with cling film. Refrigerate for 6-8 hours. The fish should become cloudy and whitish. Add the tomatoes, onions, cilantro, stir and let the ceviche marinate for another 20-30 minutes. Everything, the dish can be eaten and no heat treatment is needed.
When replacing lemon, slices, juice or zest with lime in a recipe, keep in mind that you will need less salt.
Lime in the second courses
The combination of lime juice, ginger and honey is considered a heavenly union. Marinate fish, chicken, pork in this mixture for a delicious juicy and soft roast. However, the simplest mixture of 60 ml of freshly squeezed lime juice and the same amount of olive oil is also suitable for the marinade. This marinade is enough for a pound of meat, fish or seafood. It is very important not to overdo it with lime marinades, otherwise the dish will turn out dry. So pork is marinated for no longer than two hours, chicken - one, and for fish and seafood that you are going to subject after heat treatment, an hour is enough.
A magnificent and unusual dish is obtained from two products closely related in the popular consciousness, tequila and lime, if you add chicken to them. You will need:
- ½ cup tequila;
- 1 glass of freshly squeezed lime juice;
- ½ glass of orange juice;
- 1 tablespoon chili powder;
- 1 tablespoon of minced garlic;
- 2 teaspoons of salt;
- 1 teaspoon freshly ground pepper;
- 3 skinless and boneless chicken breasts.
Combine tequila, orange and lime juice, two forks of peppers, garlic, and salt in a large bowl. Add washed chicken breasts, cover with cling film and refrigerate for 15 minutes. Fry the chicken in olive oil in a well-heated skillet for 5 minutes on one side and 10 minutes on the other.
You can also add lime to side dishes. Fried vegetables, especially peppers, go well with lime zest, and the delicate taste of lime rice will conquer any gourmet. It is enough to add 1-2 tablespoons to the rice during cooking to give the crepe not only an exotic flavor, but also to make it light and fluffy.
Lime in drinks and desserts
Lime juice is often a must in many drinks. It is essential in cocktails such as mojito, margarita, cosmopolitan, daiquiri, caipirinha. In those drinks where there is no need for fruit juice in the composition, they often use pieces or long spirals for a side dish. You should not decorate children's cocktails with lime if you do not want to see children's displeased faces, because kids are not yet able to appreciate this piquant taste.
The fresh sour taste of lime is loved by pastry chefs, as it creates an interesting contrast to the sweetness of desserts. One of the most famous lime dessert dishes is the cake of the same name, but the zest or juice of the fruit is often added to cheesecakes, jellies, puddings, ice cream, and other sweet treats. Try making lime meringues with:
- 4 egg whites;
- ¼ teaspoon of salt;
- ¼ teaspoon of tartar;
- 1 glass of sugar;
- 8 teaspoons of lime juice.
Whisk the egg whites in a clean, dry bowl to a light lather. Let stand at room temperature and beat again with salt, tartar and lime juice. When soft peaks begin to appear on the surface of the mixture, increase the speed and gradually add the sugar. Using a baking bag, place the protein mixture on a baking sheet lined with parchment and bake the dessert for 45-50 minutes in a preheated 140 ° C oven. Without opening the door, turn off the heat and leave the meringue for another hour. Serve garnished with fresh whipped cream.
