Posts tagged: recipes with limes

5-Ingredient Ceviche – Ingrid Nilsen

Ceviche is mainly a seafood dish that originated from Peru. It can be served as a main dish or as an appetizer. Typically, it is a mixture of raw fish “cooked” in lemon or lime juice. It’s a refreshing food especially during summer that is prepared in a very quick and easy manner.


• 3-4 tilapia fillets (finely diced)
• 6-8 large limes
• 1 avocado (thinly sliced)
• 1/2 cup onion (finely chopped)
• 1/4 cup cilantro leaves (chopped)
• Salt
• Pepper


Place the finely diced Tilapia fillets on a bowl.
Squeeze 6-8 limes for the juice.
Soak the fish with the lime juice.
Cover with transparent plastic wrap.
Place in the fridge for 10-15 minutes or until the fish is mostly white.

After 10-15 minutes, remove the soaked fish from the fridge.
Tightly squeeze the diced fish fillets to get the lime juice out.
Transfer to a mixing bowl.
Add all other ingredients.
Sprinkle salt and pepper to taste.
Mix well.
Transfer to a plate.

Tips and ideas:

You can also transfer it into a glass for a beautiful presentation and put a lime wedge over it.

You can pair it with crackers, sweet potato, sweet corn, or lettuce to complement its taste.

5-Ingredient Ceviche - Ingrid Nilsen
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No-Bake Vegan Key Lime Pie

Key lime pie is a dessert made from key lime juice, egg yolks, and sweetened condensed milk. This American dish is named after small key limes that were naturalized in the Florida Keys. The traditional Conch version has a meringue topping made from egg whites. This delicious dessert is now the official pie of the state of Florida in the US.

This recipe is a no-bake, egg-free, dairy-free, and vegan version of this popular dish. The crust is made from walnuts and Medjool dates. The filling is made from avocados and lime juice. Aside from being healthy, raw, and vegan, this recipe is also inexpensive.


• 3/4 cups of walnuts
• 6 Medjool dates, soaked in water for 1 hour and pitied
• 2 avocados
• 2 limes
• 1 tbsp of Stevia
• 2 tbsp of tapioca flour


This recipe takes 10 minutes to make. The pie has to set in the fridge for at least 1 hour. Serves 2 to 3.

In a food processor, place walnuts and Medjool dates.
Blend until grainy.
Transfer the mixture to a pie pan.
Press down the mixture until flattened and covers the entire base of the pan.
Slice the avocados and scoop the flesh with a spoon.
Place avocados, lime juice, lime zest, and tapioca flour in a food processor.
Blend until smooth.
Pour the filling on the crust.
Let it set in the fridge for at least 1 hour.
Slice and serve.

Ideas And Tips:

• Medjool dates may not be available in your area, or it may be too expensive. An alternative to these dates is raisin paste. Simply soak raisins in hot water and then process in a blender.

No-Bake Vegan Key Lime Pie
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Thai Steamed Fish With Lime And Garlic Recipe

Thai cuisine is full of flavor with perfect combinations of spicy, sweet, and sour. This version of steamed fish is so common in Thailand that every single restaurant in the country has this dish in their menus. Although it looks absolutely impressive, it is simple to prepare. Now you can enjoy this succulent fish recipe right in your home, and savor the flavors of Thailand no matter where you are.

This recipe takes about 25 to 30 minutes to make. Servings depend on how big your fish is.


• 1 whole fish
• 5 stalks of lemongrass
• 1 cup of stock
• 2 tbsp of palm sugar
• 8 tbsp of lime juice
• 6 tbsp of fish sauce
• 2 heads of garlic
• Thai chillies, depends on how spicy you want it
• 20 to 25 sprigs of cilantro
• 1 to 2 stalks of Chinese celery


Chop your garlic and chillies finely.
In a saucepan over medium heat, heat up your stock and melt the palm sugar.
Once the sugar has melted, remove from the heat and pour the sauce into a bowl.
Add your garlic, lime juice, chillies, celery, and cilantro to the sauce and mix well.
Score the fish on both sides.
Pound the lemongrass stalks to release all the juices.
Squeeze the lemongrass stalks in the belly of the fish.
Steam the fish for 15 to 20 minutes.
Once the fish is cooked, transfer it to a big plate.
Scoop the herbs from the sauce first and spread it on the fish.
Pour the rest of the sauce on the fish.
Serve with steamed rice.

Ideas And Tips:

• You can use fish fillet for this dish. You can use any type of white fish you can find: cod, dory, haddock or snapper. Fresh is best but you can use frozen ones as long as you bring it to room temperature before cooking.

• To check if the fish is cooked, use a fork to gently lift the flesh from the bone. If it sticks, it is not cooked yet and let it steam with the lid on for a few more minutes.

Thai Steamed Fish With Lime And Garlic Recipe
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