Arrested Development - Ex-Pats Mexico

After the weekend wedding, ended up with a big bag of limes.

They won't keep longer than a few weeks. What to do?

Any of you, got any favorite, short or long term recipes for using up limes?

Mojitos, Margeritas, Cervaisas, Lime Daiquiris... or a Key Lime Pie
An incredibly versatile fruit

I go through a lot of limes. I eat at least three every day. I squeeze lime juice on fish, veggies, potato chips and in my nightly V8 juice. I drink a glass of limeade daily. I'm sipping one as I type this.

I love limes, but I sure do miss lemons -- never available here.

Why doesn't anyone grow lemons in the area?
I was told that all citrus varieties originated from the same plant...
Do they not grow in that region?

You can squeeze them all and put the juice into ice cube trays and freeze it....then bag the cubes, park them in your freezer somewhere and you have instant lime juice for whatever and whenever you need it.

Find a recipe for lime and mint sorbet. I think it has raw egg whites. Anyways, a tasty, refreshing snack, or add some cubes and liquor for a fast mixed drink. Double Duty!

If you are really ambitious, you can save the peels to make 'limoncello' liqueur - but with lime instead of lemon.

The lemons I have tried, that grow in Mexico look similar to lemons, but taste like oranges, with lots of seeds. I think it is mainly ornamental.

Colima limes, so-called 'key" limes the size of a walnut are often for sale up here, by the bag. Such a lot of work to juice them, only the gourmet shops sell the juice by the bottle.

How about making some ceviche? Lots of good fish and seafood in your area. I'll bet the tiny shrimp you get up there would make a great ceviche.

we have lemons all the time from our tree. these are small,round,yellow,thin skinned ,sweetish fruits that we use for everything. we get at least a dozen daily, sometimes more. a friend gave us a huge meyer lemon from his tree last week. i sometimes make lemon pickle which is a chutney that you either love or hate, and moroccan preserved lemons that last a long time too. how about lemon curd?

Thanks for all the suggestions.

Will likely juice and freeze most of them, for now. Only because am knee-deep in cucumbers, tomatoes, peppers, corn etc. calling for immediate attention.

Although there is a little Tequila, Sheila, beckoning from a open bottle and a bag of fresh frozen snapper from when we last bought fish off the boat.