lime wedges
See also: lime
Limes cut into wedges and served alongside a dish so each person can squeeze fresh juice over it at the table, to taste.
Buying guidance
Since these are squeezed fresh at the table, choose limes on the juicier side -- heavy for their size with smooth, glossy skin -- since a dry or hard lime barely produces a squeeze. Cut them close to serving; cut citrus dries out at the cut surface within an hour or two.
Substitutions
- Lemon wedges -- milder, rounder acidity than lime; fine wherever a squeeze of citrus is wanted at the table.
- A small bowl of lime juice with a spoon -- less traditional presentation, but offers the same option to add acid to taste.
Tips & common mistakes
Trim the tip of each wedge or pick out visible seeds before serving so they don't end up squeezed into the dish along with the juice.
Storage
Cut wedges dry out and brown at the cut surface within a few hours, so they don't hold well overnight the way a whole, uncut lime does -- cut them close to serving and refrigerate briefly, covered, if there's a short gap.