[ETA: to be clear, I’m not criticizing the thesis of SMTM’s post here, just pointing out a factual error]

The linked SMTM post is misleading.

Here is the vitamin C content per 100g of some relevant foods, which I found after a few minutes of searching on Google:

Lime juice: 30mg ^[1]
Lemon juice: 38.7mg ^[2]
Raw lemons: 53mg ^[3]
Raw limes: 29mg ^[4]
Key limes in particular, which Wikipedia says are the same thing as West Indian limes: 31.3mg ^[5]
Raw caribou liver: 23.874.9 mg ^[6]
Raw ringed seal liver: 23.873.8 mg ^[6]
Raw cattle liver: 71.2mg ^[7]
Raw buffalo liver: 72.4mg ^[7]
Raw sheep liver: 77.6mg ^[7]
Raw goat liver: 76.7mg ^[7]
Fresh/raw polar bear meat: 1mg ^[8] ^[9]

I couldn’t find information on the vitamin C density of polar bear livers in particular, but from these values, it seems far from clear that polar bear livers are more similar to lemons than limes in that respect. The vitamin C contents of limes and lime juice do not stand out in that list.

Moreover, it seems that it only takes about 10mg of vitamin C per day to prevent scurvy, and the Manual of Nutritional Therapeutics says that the same daily quantity is enough to improve scurvy symptoms, with 60-100mg/day being recommended for full recovery. So it seems that a cup (~240g) of fresh lime juice per day is enough to both prevent and enable recovery from scurvy.

(Scott and Scurvy says that “[t]ests on animals would later show that fresh lime juice has a quarter of the scurvy-fighting power of fresh lemon juice,” but I couldn’t find a source for that, I could find many contradicting it, and the USDA data suggests that it has ~3/4 of the vitamin C density of fresh lemon juice).

So it seems that the lime juice was just not preventing scurvy because it had spent long periods of time open to the air, and had been pumped through copper tubing. And so this paragraph from the post:

“Different kinds of citrus fruits are more like one another than they are like polar bear meat” sounds very reasonable, but in this case it was wrong. Sicilian lemons really ARE more like polar bear meat than they are like West Indian limes, at least for the purposes of treating scurvy.

seems very misleading (especially but not exclusively if you don't interpret “polar bear meat” as referring to a specific polar bear organ, given that my sources say that fresh polar bear meat has 30x less vitamin C than fresh lime juice).

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https://fdc.nal.usda.gov/fdc-app.html#/food-details/168156/nutrients
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https://fdc.nal.usda.gov/fdc-app.html#/food-details/167747/nutrients
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https://fdc.nal.usda.gov/fdc-app.html#/food-details/1102594/nutrients
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https://fdc.nal.usda.gov/fdc-app.html#/food-details/168155/nutrients
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https://fdc.nal.usda.gov/fdc-app.html#/food-details/509702/nutrients
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https://doi.org/10.1006/jfca.2002.1053
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https://doi.org/10.1111/j.1365-2621.1965.tb00287.x
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https://www.jstor.org/stable/40508955
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https://escholarship.mcgill.ca/downloads/t148fj883?locale=en