Acetic Acid vs. Citric Acid

• Vinegar and lemon juice are both mildly acidic liquids, which is why they're interchangeable in salad dressing recipes, for instance. The acid in vinegar is mainly acetic acid, while in lemon juice it's citric acid, so they're not exactly the same. But they have similar properties -- both add a tang to the taste of your finished dish, and if you're making a ceviche with shrimp, both "cook" your seafood in a similar fashion.

Flavor Profile

• The big difference is in the flavor profiles of vinegar versus lemon juice. You'll find a wide variety of vinegars on the market, from clear white vinegar to the expensive aged balsamics. You'll also find vinegars flavored with fruits and herbs. Apple cider vinegar makes a good choice as a lemon juice substitute. It's slightly sweet and less harsh than white vinegar.

Lemon Vinegar

• If allergies are not an issue and you're thinking ahead, you can purchase of prepare a batch of lemon vinegar and have the best of both worlds available in your pantry. Make homemade lemon vinegar by boiling white or cider vinegar with lemon peel and other seasonings, if desired, then cooling and pouring into bottles. Lemon vinegar prepared this way keeps for about a month.

How Much To Use

• When substituting vinegar for lemon juice in a recipe for shrimp, start with a 1-to-1 ratio -- that is, if the recipe calls for a tablespoon of lemon juice, use a tablespoon of your chosen vinegar instead. Taste and adjust as needed.

Other Substitutions

• If vinegar just doesn't taste tight to your tongue as a substitute for lemon juice, you have another option. Try dissolving citric acid powder in water. One teaspoon of citric acid is the approximate equivalent of one lemon. You can find citric acid powder in drugstores, health food and vitamin shops as well as home canning and brewing stores.