For me:Ceviche...diced tomato, onion, fresh jalapeno, and chopped fresh cilantro, mixed with cold shredded Tilapia, soaked in lime juice for an hour in the fridge.
Effortless Key Lime Pie Recipe From Kermit’s Kitchen Serves 8 This simple recipe makes a 9-inch pie and requires no baking. Ingredients: 9-inch graham cracker piecrust 11-ounce jar Key Lime Pie Filling 12-ounce container Cool Whip Preparation: Fold one room temperature jar of pie filling into a 12-ounce container of Cool Whip. Using mixer, whip to a smooth consistency. Pour into a 9-inch graham cracker crust. Freeze until firm. Serving Suggestions: Serve frozen. For a variation, pour the mixture into a parfait glass and freeze until firm. Enjoy the parfait as is or top with whipped cream and shavings of dark chocolate. For additional toppings for the whipped cream, try a slice on fresh mango, a fresh whole strawberry, or fresh whole red raspberries. The complimentary flavors are sure to please.
Yes, most definitely. There will be a small taste difference detectable by those with more discerning palates. The pH of all limes is approx. 2.0- 2.4, so if the recipe depends on the lime juice to coagulate milk, as in making fresh cheeses or ice-box pies, any lime juice will suffice nicely. Bottled lime juice works just fine also. The zest varies little between Key limes and other limes. The Key lime is a variety of limes and is not common in supermarkets except in areas where it is grown because it does not ship well. The variety most common in supermarkets is the Persian lime because it ships well. It has a thicker pith, the area between the rind and fruit flesh, than the Key lime. All varieties of limes are yellow when they are mature. We prefer the taste of immature limes, i.e. just before they begin to ripen and turn yellow. That is why we think of limes as a green colored fruit.
We buy ours frozen from the grocery stores' freezer section. You can eat it frozen or thawed. Delicious.
