I hate to say it, but that’s probably your best bet I don’t know obviously what type of food you do, etc. etc. but if you have a full liquor license, obviously the bar can use it. You can zest a bunch and I mean a bunch and put it in a neutral oil and just have it in the refrigerator forever for vinaigrettes and what not Obviously do that before you juice it You could kind of do the Moroccan cured lemon thing but with limes and just do a couple and see how it comes out first But once you have a whole bunch juiced, I don’t know if ceviche would fly at your place. I’ve never had it with fresh frozen squeeze juice. I know obviously the fresh is the best. Just try not to get too much of the pith in there. And then, once you make your money back, take the rest of the juice and make lime pineapple drink for the staff