Not a recipe per se, but I use lime juice often when roasting meat and veggies. On meats, I squeeze juice all over and then sprinkle on seasoning/spices - it's esp. good with Old Bay seasoning on chicken, and veggies get a squeeze over them when they come out of the oven. It really takes roasted potatoes and beets to the next level, IMO. Hubby's too - he says he never liked beets until he had them this way.

If a tequila-lime marinade appeals to you, these are a couple recipes I like. Also good with shrimp.

https://www.finecooking.com/recipe/tequila-lime-chicken-thighs

https://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe-1941250

Margaritas.

Not food but nice. Muddle/ mush several mint leaves. Add 1/4 c. pineapple juice, 1 juiced lime, 1/2 c. club soda... basically a mojito.

I like adding a combined juice, what I can find, like pineapple/mango...

the best add is kombucha, and it's not too strong: HUMM coconut lime. yum.

Just remembered this with a lime vinaigrette. I've made this so many times!

Black Bean Salad

Vinaigrette
1 small clove garlic
Pinch salt
Juice 1 1/2 limes (about 3 tablespoons)

1/2 tsp. salt
1/4 tsp. chili powder
1/4 cup olive oil
Salad
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 T. olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

I made a key lime pie at Thanksgiving and used the juice and zest from 9 big regular limes.

I got a nice marinade recipe from Evil Jessica a long, long time ago, she said her boys just to just dunk chips in it. Elery likes it as a marinade for lamb. It must be lime season, I got 7 nice ones in my Misfits box and I'm also thinking of cookies.

Lime-Chipotle Sauce - Sunset Magazine

Food processor:

1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobo sauce (WAAAY too much for me, the heat wuss)
3 tablespoons brown mustard
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper

Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.

It reminds me that I miss Jessica. The place is much less "evil" without her, LOL, and less fun.

Annie

Like lemon curd but with lime....very yummy!

Delicious spinach pancake with lime butter recipe from yotam ottolenghi.....he says eat upmleftover butter on baked sweet potatoes. So GOOD!

https://www.theguardian.com/lifeandstyle/2008/mar/22/foodanddrink.shopping2

We have four heavy producing lime trees, so we never completely use them up. Some of our favorite ways to use them are to use the juice and zest in key lime pie, we use the juice in shrimp scampi, we keep a jar of juice in the refrigerator for cooking, we make limeade from the juice, we dry the zest and combine with salt making a lime sea salt, and we use the zest and juice to make green curry paste.

ALMOND LIME BREAD

This is almost white, very unusual for a quick bread.

BREAD:

3 cups all-purpose flour

1 cup sugar

3 teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

¾ cup sliced almonds

1-2 Tablespoons grated lime zest

1 egg

1 cup milk

4 Tablespoons butter, melted

2 Tablespoons lime juice

Preheat oven to 350 degrees.

Sift together into a large bowl the flour, sugar, baking powder, salt, and baking soda.

Stir in almonds and 1-2 Tablespoons lime zest.

In a small bowl, beat egg with milk, stir in melted butter and 2 Tablespoons lime juice.

Add all at once to flour mixture, stirring just until evenly moist.

Pour into greased 9x5x3” loaf pan and spread evenly.

TOPPINGS:

2 Tablespoons sliced almonds

1 Tablespoon melted butter

2 Tablespoons sugar

1 Tablespoon lime juice

1-2 Tablespoons grated lime rind

In a small bowl, mix together the almonds, melted butter, and sugar. Spoon evenly over the batter in the loaf pan.

Bake at 350 degrees for 70 minutes, or until done.

Cool 10 minutes and then remove from pan.

Drizzle 1 Tablespoon lime juice over loaf. Sprinkle 1-2 Tablespoons lime zest over loaf top. Cool completely before slicing.