Lime recipes

Browse our lovely collection of lime recipes, including Richard Corrigan's lime and mascarpone soufflé, Martin Wishart's lime-marinated flank steak and Marcello Tully's avocado, lime and chocolate parfait

A lime is a glorious little bomb of explosively fresh flavour. It is bright and zingy, and a beautiful way to add a crisp, pine-citrus character to food and drinks. Southeast Asian and Mexican cuisine have benefitted brilliantly from the zest and juice of lime, particularly paired with the spice of hot chillies and fresh coriander. In fact, there's something vaguely tropical about the taste of a lime that other citrus fruits--lemons, oranges, grapefruits--can't quite match. Partnered with coconut and other tropical fruits, such as in Alfred Prasad's Mango salad recipe or in Richard Corrigan's Passion fruit parfait with mango, lemongrass and lime, and you can find the lime quite at home.

Limes, like lemons, are great for adding a vibrant, clean flavour to fish and seafood. Shaun Rankin's Yellowfin tuna with a lime and white radish dressing and Bloody Mary jelly recipe is a particularly delectable example of how fish and lime can play together, as well as how well tomatoes and lime go together. The Scallop carpaccio with basil, coriander, mint and lime from Geoffrey Smeddle is full of fresh, exciting features for a truly exquisite and refreshing plate that's easy to put together.

Although the ubiquity (and corruption) of the Cuban mojito has existed in bars for quite a long while now, the Brazilian caipirinha has only now started to break into the mainstream. For a fun take on the delicious lime cocktail, have a look at Marcello Tully's playful Caipirinha sorbet.

When shopping for limes, purchase ones that are unwaxed if you'll be using the zest. Also select limes that are heavy for their size and have a smooth, firm, bright rind. Avoid any limes that feel soft or have shrivelled skin, as they will be past their prime.

Lime recipes

Lime and mascarpone soufflé Richard Corrigan

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 20 minutes
Serves:	8

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Avocado, lime and chocolate parfait Marcello Tully

Course:	Dessert
Complexity:	Easy
Cooking Time:	30 minutes plus setting time
Serves:	10

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Bloody Mary foam with salsa Daniel Clifford

Course:	Canapé
Complexity:	Easy
Cooking Time:	30 minutes plus 1 hour chilling time
Serves:	10

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Caipirinha sorbet Marcello Tully

Course:	Dessert
Complexity:	Easy
Cooking Time:	5 minutes plus freezing time
Serves:	5

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Crispy scallops with soy coleslaw Shaun Hill

Course:	Starter
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	2

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Campfire chilli and coffee con carne Matthew Tomkinson

Course:	Main
Complexity:	Easy
Cooking Time:	2 hours 10 minutes
Serves:	6

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Crispy fish fingers in lemonade batter Shaun Rankin

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Camp fire and marshmallows Simon Hulstone

Course:	Dessert
Complexity:	Medium
Cooking Time:	4 hours
Serves:	4

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Ceviche of scallop and tuna, Seville orange and fennel Gary Jones

Course:	Starter
Complexity:	Medium
Cooking Time:	4 hours
Serves:	6

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Chicken fajita kebabs Colin McGurran

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes plus 120 minutes marinating and resting
Serves:	4

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Chocolate and chilli tart with crème fraîche and lime Robert Thompson

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour plus resting and infusion time
Serves:	8

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Passion fruit parfait with mango, lemongrass and lime Richard Corrigan

Course:	Dessert
Complexity:	Medium
Cooking Time:	2 hours plus overnight infusing for the sorbet
Serves:	4

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Kalonji Jhinga Alfred Prasad

Course:	Starter
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	4

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Scallop carpaccio with basil, coriander, mint and lime Geoffrey Smeddle

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes plus 2 hours preparation time
Serves:	4

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Salmon fish cakes with rocket, capers and lime dressing Chris Horridge

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	4

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Courgette flowers with goat's cheese and violet jelly Pascal Aussignac

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Fragrant Asian hotpot Marcus Wareing

Course:	Main
Complexity:	Easy
Cooking Time:	35 minutes
Serves:	6

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Mussel broth Paul Ainsworth

Course:	Main
Complexity:	Medium
Cooking Time:	45 minutes
Serves:	4

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Lobster salad with marinated fennel and chunky, spicy guacamole Shaun Rankin

Course:	Main
Complexity:	Medium
Cooking Time:	45 minutes plus chilling
Serves:	4

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Mackerel confit, cucumber tartare and lemon sherbet dressing Luke Holder

Course:	Main
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	4

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Oriental-style chicken with guacamole Galton Blackiston

Course:	Main
Complexity:	Easy
Cooking Time:	2 hours 10 minutes
Serves:	6

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Smoked salmon with avocado, cucumber salad and oriental vinaigrette Martin Wishart

Course:	Starter
Complexity:	Easy
Cooking Time:	2 hours 30 minutes
Serves:	6

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Spicy veggie tacos with guacamole Matthew Tomkinson

Course:	Main
Complexity:	Easy
Cooking Time:	40 minutes
Serves:	6

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Roast tomato and spring onion risotto with seared tuna Adam Gray

Course:	Main
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	4

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Turkey laab Andy Waters

Course:	Main
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	4

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Salmon mi cuit with beetroots Luke Holder

Course:	Starter
Complexity:	Easy
Cooking Time:	2 hours 30 minutes
Serves:	6

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Skate wings poached in miso and ginger with chilli and coriander Geoffrey Smeddle

Course:	Main
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	4

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Mango salad Alfred Prasad

Course:	Starter
Complexity:	Easy
Cooking Time:	25 minutes
Serves:	4

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Oriental pork Martin Wishart

Course:	Main
Complexity:	Medium
Cooking Time:	2 hours 45 minutes
Serves:	4

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Rib-eye of beef with soy and spice Paul Heathcote

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	2

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Yellowfin tuna with a lime and white radish dressing and Bloody Mary jelly Shaun Rankin

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes plus setting time
Serves:	4

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Salad Shirazi Greg Malouf

Course:	Starter
Complexity:	Easy
Cooking Time:	15 minutes
Serves:	4

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Summer fruits in elderflower jelly with elderflower curd Geoffrey Smeddle

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 15 minutes
Serves:	4

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Sesame dressing Galton Blackiston

Course:	Other
Complexity:	Easy
Cooking Time:	5 minutes
Serves:	4

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Seared mackerel with chilli, cucumber, spring onion and coriander Geoffrey Smeddle

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes plus 1 hours preparation time
Serves:	4

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Thai chicken soup Andy Waters

Course:	Main
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Soy and butter poached halibut with pickled apple and smoked eel Simon Hulstone

Course:	Main
Complexity:	Medium
Cooking Time:	3 hours
Serves:	4

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Thai fish cakes with sweet chilli dip Marcello Tully

Course:	Main
Complexity:	Easy
Cooking Time:	40 minutes
Serves:	6

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Trout ceviche with avocado sorbet Galton Blackiston

Course:	Starter
Complexity:	Easy
Cooking Time:	45 minutes plus churning time
Serves:	6

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