Limón

The Peruvian limón is called a key lime or tropical lime in the United States. It is similar to a lime, but with more juice. It is small and round with a thin green skin, which turns yellow as it becomes riper. It should be bought when green and still firm to the touch as the more mature the fruit becomes the more bitter the juice will be. A large bowl of limones will always be found in any home in Lima. The juice is used to flavor salsas and dipping sauces and also squeezed into soups. Most importantly the acidic juice is used to ‘cook’ the raw fish in Peru’s national dish ceviche and its younger sibling the tiradito. The juice should always be squeezed immediately before using.