Citrus marinades complement poultry, meat, and seafood flavors really well, and many recipes call for marinades using all kinds of citrus fruit. However, it takes more than simply zesting or juicing a lemon or lime and adding it to the meat; there are some mistakes you should avoid when marinating with citrus.

Though many think the longer you leave meat in a marinade the better it will be, more tender meats can get mushy when left in citrus juices for too long. Marinate steaks, roasts, and chops for two hours to overnight, chicken for two hours, fish filets and shrimp for 15 to 30 minutes, and scallops for five minutes.

Whether you’re using citrus juices, buttermilk, yogurt, or sour cream, the acid in these marinades will react with metal, so use a plastic bowl, container, or a heavy-duty food storage bag. Never reuse a marinade that has touched raw meat either, as it needs to come to a full boil before being used as a sauce.