Fresh Lime Dilemma

[fe]

I'm absolutely in love with citrus and recently picked up some limes for jerk seitan. I was so excited about having these limes, that I went ahead and ate one raw (sans juice for the marinade). It made my mouth happy with its intense sourness, but my stomach was less than pleased. Let me get to my question:

Is there a way to prepare a lime that makes it a little more palatable but leaves it still as close to a fresh lime as possible?

I want to try and sugar it or soak it in something, but I have no idea where to start.

Thank you!