A small green lime fruit with a wonderful aroma and fresh, albeit bitter taste, is extremely popular in Asian dishes. The “business” is not only slices, juice or zest, but even the leaves of an exotic fruit. European chefs also loved limes, because they are able to give new nuances to salads and roasts, cocktails and marinades.
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Lime in salads and snacks
Lime juice is often replaced with lemon juice, preparing salad dressings. The acid contained in the lime fruit can not only add a fresh touch to salads, but also marinate raw seafood so that it can be served without additional processing. Try to prepare a light ceviche, which will undoubtedly become a table decoration on a warm summer evening. You will need:
- 450 grams of red fish fillet;
- 250 ml of lime juice;
- ½ teaspoon of salt;
- ¾ cup chopped tomatoes;
- ½ cup diced red lettuce;
- 1 clove of minced garlic;
- ½ cup chopped green cilantro.
Instead of delicious fish, you can take peeled raw shrimp.
Combine lime juice, salt and garlic in a bowl. Use dishes made of non-reagent materials, best of all glass, since lime juice can oxidize metals and corrode plastic. Cut the fish fillet into cubes and put in a bowl, mix well and cover with cling film. Put in the refrigerator for 6-8 hours. The fish should become opaque and whitish. Add tomatoes, onions, cilantro, mix 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.
Main course lime
The combination of lime juice, ginger and honey is considered a union created in heaven. Marinate fish, chicken, pork in this mixture and you will have a wonderful juicy and soft roast. However, the simplest mixture of 60 ml of freshly squeezed lime juice and the same amount of olive oil is suitable for the marinade. This marinade is enough for a pound of meat, fish or seafood. With lime marinades, it is very important not to overdo it, otherwise the dish will turn out dry. So pickle pork for no more than two hours, chicken - one, and for fish and seafood that you intend to cook after heat treatment, an hour is enough.
A magnificent and unusual dish is obtained from two products closely connected in the popular consciousness, tequila and lime, if you add chicken to them. You will need:
- ½ cup tequila;
- 1 cup freshly squeezed lime juice;
- ½ cup orange juice;
- 1 tablespoon of chili powder;
- 1 tablespoon chopped garlic;
- 2 teaspoons of salt;
- 1 teaspoon of freshly ground pepper;
- 3 chicken breasts without skin and bones.
Combine tequila, orange and lime juice, two forks of pepper, garlic and salt in a large bowl. Put the washed chicken breasts, cover with cling film and refrigerate for 15 minutes. Fry the chicken in olive oil in a well-heated pan for 5 minutes on one side and 10 on the other.
You can add lime to the 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 make it light and fluffy.
Lime in drinks and desserts
Lime juice is often a must in many drinks. It is necessary in such cocktails as mojito, Margarita, Cosmopolitan, daiquiri, caipirinha. In those drinks where the composition does not need fruit juice, often use its pieces or long coils for garnish. You should not decorate children's cocktails with lime if you do not want to see children's dissatisfied faces, because kids are not yet able to appreciate this piquant taste.
The fresh sour taste of lime is loved by confectioners, because it creates an interesting contrast with the sweetness of desserts. One of the most famous lime dessert dishes is the cake of the same name, but zest or fruit juice is often added to cheesecakes, jellies, puddings, ice cream and other sweet treats. Try making lime meringues from:
- 4 egg whites;
- ¼ teaspoon of salt;
- ¼ teaspoon of tartar;
- 1 cup sugar;
- 8 teaspoons of lime juice.
Beat the egg whites in a clean, dry bowl in a light foam. Let stand at room temperature and beat again, adding salt, tartar and lime juice. When soft peaks begin to appear on the surface of the mixture, increase the speed and gradually add sugar. Using a baking bag, pour the protein mixture onto a parchment-covered baking sheet and bake 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 with fresh whipped cream.
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