These little citrus fruits, in season during the summer, pack a punch -- they have a more intense flavor than the more common Persian limes (which can also be used here). Shortbread stands in for the "crust," and a bruleed meringue topping completes the pie-like sundae.
Key limes -- so-called because they grow in the balmy climes of the Florida Keys -- are tangy, aromatic, and extraordinarily juicy little powerhouses that have been providing the inspiration for the region's signature dessert for more than a century. Pucker up for a taste of our Key lime pie in its many forms.
This wonderful Nobu ceviche dressing recipe is part of the
Bay Scallop and Tomato Ceviche with Key Lime dish, and is courtesy of Nobu Matsuhisa and Thomas Buckley. It can be found in their cookbook, "Nobu Miami: The Party Cookbook." Photograph by Masashi Kuma.