Type what you have

Ingredients

• ✓ lime
• cream cheese
• cocktail sauce
• shrimp
• buttery round cracker

Instructions

1. 1 Place cream cheese in center of serving platter.
2. 2 Stir together cocktail sauce and cooked shrimp in a bowl until evenly coated. Pour mixture over cream cheese.
3. 3 Slice lime in half; squeeze one half over cocktail sauce. Slice other half into wedges for garnish.
4. 4 Place crackers and lime wedges around edge of plate and serve.

By Lann Clower

Ingredients

• ✓ lime
• strawberry
• tomato
• jalapeno pepper
• garlic
• olive oil

Instructions

1. 1 Combine strawberries, tomatoes, jalapeño, garlic, lime juice, and oil in a large bowl; toss to mix and coat.

By Melinda

Ingredients

• ✓ lime
• coconut milk
• paprika
• salt
• cayenne pepper
• red pepper flakes
• kale

Instructions

1. 1 Heat coconut milk in a small saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir in lime juice, paprika, sea salt, cayenne pepper, and pepper flakes until marinade is smooth.
2. 2 Add kale to marinade; press down to ensure all leaves are covered. Cover the bowl with plastic wrap; marinate in the refrigerator for 4 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess; discard remaining marinade.
4. 4 Grill kale leaves, in batches, in a single layer on the preheated grill until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.

By John Wisman

Ingredients

• ✓ lime
• corn kernel
• tomato
• sweet onion
• olive oil
• watermelon
• salt

Instructions

1. 1 Mix tomatoes, corn, and sweet onion in a bowl. Sprinkle lime juice over tomato mixture. Pour olive oil over tomato mixture. Fold watermelon into tomato mixture. Season with salt to serve. Let sit 5 minutes before serving.

By Bis4Bethany

Ingredients

• ✓ lime
• red onion
• ground cherry
• cherry tomato
• jalapeno pepper
• cucumber
• cilantro
• passion fruit-jalapeno fruit vinegar
• salt

Instructions

1. 1 Mix lime juice and red onion together in a bowl and let stand stand for about 5 minutes, as this mellows the raw onion taste.
2. 2 Add ground cherries, cherry tomatoes, jalapeno pepper, cucumber, cilantro, vinegar, and salt to the bowl and mix well. Serve right away or cover and refrigerate until serving.

By nch

Ingredients

• ✓ lime
• tomato
• onion
• green chile
• cilantro
• garlic
• salt

Instructions

1. 1 Place tomatoes, onion, green chiles, cilantro, lime juice, garlic, and salt in a blender or food processor. Blend on low to desired consistency.

By Denise Smith

Ingredients

• ✓ lime
• jalapeno pepper
• garlic
• cilantro
• coconut
• olive oil
• soy sauce
• shrimp
• bamboo skewer

Instructions

1. 1 Combine jalapeños, lime zest, lime juice, and garlic in a blender. Add cilantro, coconut, oil, and soy sauce; blend until smooth.
2. 2 Place shrimp in a large glass or ceramic bowl. Pour in marinade and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove shrimp from marinade and gently shake off excess. Discard remaining marinade.
5. 5 Thread shrimp onto skewers, piercing each shrimp near the head and tail.
6. 6 Place skewers onto the preheated grill; cook until nicely browned on all sides and the meat is opaque, 2 to 3 minutes per side.

By Molly O

Ingredients

• ✓ lime
• avocado
• cilantro leaves
• chipotle pepper in adobo sauce
• salt
• black pepper
• red onion
• jalapeno pepper
• tomato

Instructions

1. 1 Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
2. 2 Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.

By Kingston Hannibal

Ingredients

• ✓ lime
• bacon
• cream cheese
• butter
• cheddar cheese
• garlic
• serrano pepper
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place bacon strips onto the foil in a single layer.
2. 2 Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
3. 3 While the bacon is cooking, mix cream cheese, butter, and Cheddar cheese together in a bowl. Add lime zest, lime juice, and garlic. Fold in serrano pepper and refrigerate until chilled and stiff, about 10 minutes.
4. 4 Divide chilled cream cheese mixture into 6 equal parts and roll into balls.
5. 5 Chop bacon and mix with cilantro in a bowl. Roll one fat bomb at a time in the bowl until well coated. Serve cold.

By Kisha McDaniel Logsdon

Ingredients

• ✓ lime
• peach
• red onion
• brown sugar
• habanero pepper
• cinnamon
• clove
• salt
• black pepper

Instructions

1. 1 Combine peaches, red onion, lime juice, brown sugar, habanero, cinnamon, cloves, salt, and black pepper in a bowl, stirring gently to avoid bruising peaches; cover. Refrigerate to allow flavors to meld, at least 2 hours.

By It's A New Day

Ingredients

• ✓ lime
• jalapeno pepper
• tomato
• onion
• green onion
• green chile pepper
• cilantro
• salt

Instructions

1. 1 Drain jalapeño juice into a large bowl. Finely chop jalapeños; add to juice. Stir in tomatoes, white onions, green onions, green chiles, and cilantro. Stir in lime juice; season with salt.

By deedeemiller

Ingredients

• ✓ lime
• jalapeno pepper
• sour cream
• ranch dressing mix
• vegetable oil
• all-purpose flour
• taco seasoning mix
• water
• cornstarch

Instructions

1. 1 Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
2. 2 Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
3. 3 Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
4. 4 Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
5. 5 Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.

By Nicole McLaughlin

Ingredients

• ✓ lime
• cream cheese
• lemon
• green onion
• dill weed
• salt
• pepper
• tuna
• olive oil

Instructions

1. 1 In a medium bowl, mix cream cheese, lemon juice, lime juice, green onion, dill weed, salt and pepper. Blend until smooth. Mix in the tuna and olive oil. Cover and chill in the refrigerator approximately 25 minutes.

By Michelle

Ingredients

• ✓ lime
• sweet onion
• green bell pepper
• cilantro
• jalapeno pepper
• tomato
• olive oil
• red wine vinegar
• salt

Instructions

1. 1 Place onion, bell pepper, cilantro, and jalapeños in the bowl of a food processor; pulse until finely chopped. Add tomatoes; pulse several times until tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
2. 2 Whisk olive oil, red wine vinegar, lime juice, and salt together in a small bowl until vinaigrette well combined.
3. 3 Pour vinaigrette over tomato mixture; stir well. Cover; refrigerate before serving for at least 1 hour.

By Valerie Brunmeier

Ingredients

• ✓ lime
• yellowfin tuna
• coconut milk
• cashew
• red onion
• serrano pepper
• cilantro
• ginger
• salt
• red pepper flakes

Instructions

1. 1 Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

By John Mitzewich

Ingredients

• ✓ lime
• black bean
• corn kernel
• cilantro
• red onion
• olive oil
• hot sauce
• cumin
• salt
• black pepper
• avocado

Instructions

1. 1 Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

By steamsoldier

Ingredients

• ✓ lime
• avocado
• cream cheese
• tomato
• serrano pepper
• jalapeno pepper
• green chile pepper
• yellow chile pepper
• garlic powder
• hot pepper sauce
• salt

Instructions

1. 1 Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
2. 2 Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.

By juliagulia210

Ingredients

• ✓ lime
• egg
• avocado
• onion
• tomato
• cilantro
• jalapeno pepper
• garlic
• salt
• black pepper
• garlic clove
• jalapeno pepper

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour.
3. 3 Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
4. 4 Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter.
5. 5 Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.

By CARMOMOF4

Ingredients

• ✓ lime
• red onion
• red wine vinegar
• orange zest
• orange juice
• olive oil
• salt
• black pepper
• cantaloupe
• watermelon
• mango
• cilantro leaf
• avocado
• lime juice

Instructions

1. 1 Combine onion and vinegar in a small bowl. Cover the bowl; refrigerate for at least 1 hour.
2. 2 Add orange zest and juice to a bowl; whisk in oil and season with ¼ teaspoon salt and black pepper. Stir in cantaloupe, watermelon, mango, cilantro, and pickled onion.
3. 3 Cut avocados into ½-inch dice; place in a small bowl. Drizzle with lime juice; season with salt. Lightly stir. Divide avocados between 6 large martini or wine glasses; top with melon salad and garnish with lime slices.

By blancdeblanc

Ingredients

• ✓ lime
• red onion
• red wine vinegar
• orange juice
• orange zest
• olive oil
• salt
• black pepper
• cantaloupe
• watermelon
• mango
• cilantro leaf
• avocado
• lime juice

Instructions

1. 1 To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
2. 2 Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
3. 3 Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

By justjulie

Ingredients

• ✓ lime
• cashew
• aluminum foil
• salsa
• red bell pepper
• nutritional yeast
• turmeric
• salt
• tortilla chip
• black bean chili
• avocado
• cilantro
• salt
• pico de gallo
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
5. 5 Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
6. 6 Bake in the preheated oven until hot, 10 to 15 minutes.
7. 7 Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
8. 8 Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
9. 9 Enjoy!

By Shannan Labrador

Ingredients

• ✓ lime
• sun-dried tomato
• white wine
• barbecue sauce
• sesame oil
• hot pepper sauce
• soy sauce
• white vinegar
• honey
• cornstarch
• chicken wing
• garlic
• chili powder
• salt
• pepper
• sesame seed

Instructions

1. 1 Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool.
2. 2 While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours.
3. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate.
4. 4 Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

By Erin

Ingredients

• ✓ lime
• cilantro
• salsa
• salt
• jalapeno pepper
• cilantro
• tomato
• onion
• avocado
• sour cream
• green onion
• olive
• bell pepper
• tomato
• mexican cheese blend
• mexican seasoning blend
• salsa
• ground turkey
• tater tot

Instructions

1. 1 Preheat oven to 425 degrees F. Place tater tots in a single layer on a large baking sheet and cook for 30 minutes or until browned and very crisp, stirring once halfway through cooking.
2. 2 While tater tots are cooking, cook ground turkey in a large skillet over medium heat until cooked through. Stir in salsa and seasoning and cook for a few minutes more.
3. 3 Mound tater tots slightly on the baking sheet and sprinkle with half the cheese; top with turkey mixture. Sprinkle with remaining cheese then top with tomatoes, bell pepper and olives.
4. 4 Cook for 10 minutes more or until cheese is melted. Sprinkle with green onions and serve with any optional toppings desired.

By Potato Goodness

Ingredients

• ✓ lime
• jicama
• red pepper

Instructions

1. 1 Peel jicama; cut into French fry-sized sticks. Toss jicama with lime juice and cayenne pepper in a bowl to coat.

By caztoindy

Ingredients

• ✓ lime
• cream cheese
• white sugar
• milk

Instructions

1. 1 Beat cream cheese and sugar together in a bowl until light and creamy; add milk and beat until smooth.
2. 2 Stir lime juice into cream cheese mixture. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

By borahthexplorer

Ingredients

• ✓ lime
• ✓ lime
• water
• tequila
• white sugar
• orange liqueur
• salt
• ice

Instructions

1. 1 Gather all ingredients.
2. 2 Cut limes into quarters; remove and discard the center part of the rinds. Blend until completely smooth, about 1 minute.
3. 3 Transfer lime quarters to a blender with cold water, tequila, sugar, orange-flavored liqueur, and salt.
4. 4 Blend until completely smooth, about 1 minute.
5. 5 Strain mixture into a large measuring cup or small pitcher
6. 6 Serve over ice and garnish with lime slices.

By Nicole McLaughlin

Ingredients

• ✓ lime
• whole kernel corn
• red onion
• cilantro
• chipotle chile in adobo sauce
• salt

Instructions

1. 1 Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.

By Yary Quinn

Ingredients

• ✓ lime
• avocado
• onion
• tomato
• garlic
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mash avocado in a medium serving bowl.
3. 3 Stir in onion, tomato, and garlic.
4. 4 Season with lime juice and salt and pepper to taste.
5. 5 Cover and chill guacamole for 30 minutes to allow flavors to blend.

By Denise Goodman

Ingredients

• ✓ lime
• avocado
• salt
• mango
• onion
• cilantro
• jalapeno pepper
• hot sauce

Instructions

1. 1 Mash avocados, lime juice, and salt lightly together in a bowl, so some avocado chunks remain. Mix in mango, onion, cilantro, and jalapeno peppers.
2. 2 Refrigerate guacamole for about 1 hour. Drizzle hot sauce on top before serving.

By Nancy

Ingredients

• ✓ lime
• chili oil
• salt
• shrimp
• wooden skewer
• raspberry vinegar
• white sugar
• raspberry
• jalapeno pepper

Instructions

1. 1 Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
2. 2 Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. 4 Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
5. 5 Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

By Raelee's recipes