Cooking Query: Lime Pasta

[greybeta]

So, there's a lime tree at my house and a surplus of limes. So far, I've done fairly well with pasta dishes at my house, i.e. my parents actually eat the dish. Most of my pastas have been of the marinara variety, however, and I am thinking about branching out a bit

Comments

[acrylic_after]

Oh man, if you've got a surplus of limes you've gotta go Mexican! All things Mexican need a generous squeeze of lime to reach perfection.

[greybeta]

Good point. I am a fan of those limon chips you can pick up at one of the international markets. Do you happen to have a suggestion?

[polymorphism]

That seems like an awful lot of herbs for only one pound of pasta. The cilantro in particular sounds like a craaazy amount. I'm not even sure the lime will even stand out that much.

Agreed with the first commenter on Mexican - that cuisine has some dishes that use citric acid to "cook" the food rather than heat, ceviche being a prime example.

[greybeta]

Hmmm, it does seem like it, so maybe I'll try adding more lime and less herbs.

Hmmm, ceviche looks interesting, I didn't know that lime juice could be used to cook fish. I'd be nervous about making it though, with it being raw and all...

[polymorphism]

I'm given to understand that fresh fish is both much different and much safer than what we usually get inland (Chicago area here). Of course, I'm not likely to experiment, because I quite dislike fish. I've made it once and I thought it was disgusting, but I took no harm. I'd try it again at a restaurant, or at the hands of a friend who is good with Mexican cuisine, and that's what I'd recommend for you as well.