Key Lime Explosion!

October 2, 2004 11:00 AM

What does one do with two pounds of Key Limes? They were selling them at the local produce mart today and I picked them up on a whim. The eponymous pie is an option, of course, but I'm wondering if there's anything else worth trying.
posted by Johnny Assay to food & drink (16 comments total)

A wedge, squeezed on steamed jasmine rice....mmmmm....
posted by konolia at 11:12 AM on October 2, 2004

lime-ade is pretty damn good.
posted by pissfactory at 11:15 AM on October 2, 2004

Lime goes well with Thai-style curry. You could try this recipe, or this one. Or maybe make some lime tarts?
posted by vorfeed at 11:41 AM on October 2, 2004

Whatever you can't use right now, juice them and freeze the juice. That way it keeps for ages, and it's ideal for cooking, salad dressings, mixed drinks, etc.
posted by fvw at 11:49 AM on October 2, 2004

Margaritas, obviously.
posted by LittleMissCranky at 12:17 PM on October 2, 2004

Or caipirinhas.

If you have access to fresh fish, make ceviche.
posted by i_am_joe's_spleen at 3:55 PM on October 2, 2004

Mmmm ... ceviche.
posted by WolfDaddy at 4:26 PM on October 2, 2004

Mmm ... eponymous pie...
posted by coelecanth at 5:00 PM on October 2, 2004

Tomatoes, onions, chilis, fresh coriander (cilantro) and lime juice. Yum -- salsa!
posted by cbrody at 5:06 PM on October 2, 2004

on beef, squeezed lime is delicious--on steaks, strips of london broil, thin shiskabobish slices...you can also marinate with it.
posted by amberglow at 5:30 PM on October 2, 2004

A lot of tequila. I mean a lot
posted by nathan_teske at 5:41 PM on October 2, 2004

Mojitos and daiquiris. Sorbet.

Cheaper by far than all the liquorous options mentioned so far: southamptons (lime, bitters & tonic). Too bad summer's over.
posted by kenko at 5:53 PM on October 2, 2004

I am completely available should you wish to make ceviche. I don't chow down on a lot of meat, normally, so I imagine a serving the size of a deck of playing cards, or perhaps that much plus half as much again, will be perfect.

Might I suggest basmati rice to go along with the ceviche? I love basmati.

For salad, I can bring skijillions of "Sugar Snack" cherry-sized tomatos; and I have some quite decent wines racked up. Oh, and I can get a recipe for a lemon cheesecake that'd be divine using limes.

Where and when, btw? I might have to juggle my schedule for this.
posted by five fresh fish at 6:04 PM on October 2, 2004

Or caipirinhas.

Good call... great drink. Easy. I've found that making multiple smaller batches produces a better finished product than trying to make your whole goal amount in one big batch.
posted by Witty at 7:56 AM on October 3, 2004

Key Lime Cheesecake

The key lime variation is at the bottom.
posted by kamylyon at 9:26 AM on October 3, 2004

They make a great margarita: 1 part key lime juice, 2 parts white tequila, 2 parts Triple Sec, in a blender with 1 handful of ice per "part." Blend until the ice is all but gone. Put the pitcher in the refrigerator for an hour. Strain into glasses. Sit down, the closer to the floor the better. Drink.
posted by JollyWanker at 10:54 AM on October 3, 2004