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Robert Danhi

Technique: Cutting Lime Wedges—Southeast Asian Style

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore
Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About
  1. Wash limes in hot water for ten seconds. This removes dirt and excessive wax.
  2. Stand the lime on a board with the stem end facing upward.
  3. Make a cut from top to bottom, just off center, producing a seedless circular slice.
  4. Turn lime 90 degrees (a quarter turn) and repeat the cut, this time yielding a seedless circle with one side cut off.
  5. Place cut side down on a cutting board. Cut at a 45-degree angle to remove the tough center (often filled with seeds).
  6. Cut the two largest pieces into halves.
  7. You should now have five “wedges.”

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