KITCHEN PRACTICE 3 — Lime on Different Foods
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Chapter: Mexican Cookery 1 — Foundations & the Mexican Pantry

TASK
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Squeeze fresh lime juice onto a few different foods — a slice of
avocado, a piece of fish or chicken, a spoonful of beans — and taste
how the same acid changes each one.

WHAT TO DO
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1. Prepare small, plain portions of a few different foods — a slice
   of avocado, a small piece of cooked fish or chicken, and a
   spoonful of plain cooked beans work well.
2. Taste each one plain first, without any lime.
3. Squeeze a little fresh lime juice onto each, and taste again.
4. Note how the lime changes each food differently.

WHAT TO EXPECT
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- The avocado should taste brighter and less flat once lime is
  added, with the acid cutting through its own richness.
- The fish or chicken should taste noticeably fresher and more
  seasoned, the acid lifting the flavour rather than masking it.
- The beans should taste livelier too, though the specific effect
  should feel different again from the other two foods.

WHY THIS WORKS AS AN ANSWER
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This exercise establishes lime's own real, versatile role as this
course's defining acid — used as a finishing touch across genuinely
different kinds of food — well before Chapter 9's own more dramatic
use of citrus acid to "cook" raw fish entirely.