Kitchen Skills

Limes | Print |


The most common variety of lime in Mexico is the small Mexican or key lime that turns yellow as it ripens; it is more intensely citrusy-floral and its juice more tart than the common darker-green Persian/Tahitian (seedless) hybrid limes.


Reach for a squeeze of fresh lime (instead of salt) to add sparkle to salads, brothy soups, tacos and seafood dishes. For great ceviche (Mexican lime-marinated seafood cocktail) or the best margarita only fresh lime juice does the trick.