Before the Spanish brought limes, what native fruit did Peru's Moche culture use to cure raw seafood?
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Long before citrus arrived in the Americas, the Moche people cured raw fish using the acidic juice of the tumbo fruit (banana passionfruit). They also used fermented maize beer, known as chicha, to prepare their seafood. Photo: Krzysztof Ziarnek, Kenraiz, Wikimedia Commons, CC BY-SA 4.0.
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Source: Wikipedia (CC BY-SA)
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