Lemon juice

Lemon juice is the acidic liquid extracted from lemons, citrus fruits with a fresh and characteristic flavor. This ingredient is essential in cooking for its ability to provide acidity, enhance flavors, and act as a natural preservative in various preparations, from dressings and marinades to desserts and beverages.

The lemon is native to Southeast Asia, although its cultivation has spread widely in Mediterranean and tropical regions. In Latin American cuisine, lemon juice is indispensable for both traditional and contemporary dishes, providing a refreshing touch and balancing intense flavors.

Among its properties, its high content of vitamin C, antioxidants, and compounds that aid digestion stands out. Furthermore, its acidity helps to "cook" raw ingredients, as in ceviche, and to prevent the oxidation of fruits and vegetables when they are exposed to air.

In different Latin American countries, lemon juice may also be known as lime juice or simply limón, depending on the predominant citrus variety in the region. For example, in Mexico and Central America, limón usually refers to the Key lime or Mexican lime, while in other countries, limón is used for the common yellow fruit.