it looks good to me. eat it and report back.
i don't mind it being a bit bitter, but if the limes are really tart i'll add a little sugar to the juice to take the edge off. i'm used to eating grapefruits without sugar on them so bitter isn't a huge problem.you leave the pith in? Doesn't that make the juice extremely bitter?
Then again, I have my own odd way with limes, or should I say, with Persian limes (Persian limes are the common sort we use in this country. However, as I use more key/Mexican limes than Persians in my kitchen, I tend to think of THOSE as just "limes") I slice all the way around them part way and then twist the two parts apart (as oppose to simply slicing through).
I do that so that, on those extremely rare conditions I get a Persian lime with a seed, I don't slice the seed in half, and ruin it.