Cheryl... thank you for posting the Ceviche recipe; am more excited (than ever) to try the posted recipes.

Wish limes were not a luxury food item here in the northern states; as in 69 cents EACH.

I forgot what time of year they are in season; but, when I do find them at a reasonable price I squeeze them and put 2 tablespoons of juice into empty 35mm film canisters and freeze them. The 2 T amounts allow for freezing expansion too.

When needed I just put some hot water in a cup; put the closed canister in the water and within minutes have 'fresh' juice. I put lemon juice in the clear canisters and lime juice in the black ones; which makes it easier to find in the freezer without using labels or markers. Premeasuring before freezing helps when a recipe calls for a specific amount.

Have any recipes using lime juice?

Thanks again, for your posting.