No, not the acid you trip on. I mean the big C, citric acid, the one you find in citrus fruits like lemons, lime and grapefruit.
A little acid goes a long way. Although citric fruits can be tart and sour, bits of juice and their essential oils behave like the right degree of bass and treble to a song. It amps up the dish's flavor and perks up the subtle notes.
So, what if you hate lemon? Use a lime, tangerine, grapefruit, even strawberries. These all have vast amount of vitamin C, and all of them (except strawberries) can be zested (grated with a hand grater or microplane) to provide the same flavor bump, but without added liquid or juice.
If you're lazy (I could say opposed but not buying fruit and squeezing a slice is kind of lazy) try the bottled kind, but get the true lemon or true orange instead of the concentrate. While the latter keeps really long in the fridge, (I admit to having lemon concentrate, I do -- shame!), it lacks a lil' something, something. I also prefer having the fruit because I can use it for both juicing and zesting; zest in a spice bottle can dry out over time and buying juice in a bottle -- lacks a lil' something something.
I like saying, a lil' something, something.
Just did it again. Anyhow. That's why acid is a must for me. The fruit, not the bad acid.