From Valerie Chang's kitchen · Itamae, Miami
shake · marinade
NATIONAL AWARD WINNERCuban Mojo
From an award-winning kitchen
Ratio
ORANGE JUICE 120LIME JUICE 60OLIVE OIL 60
Ingredients
- ORANGE JUICE120 ml
- LIME JUICE60 ml
- GARLIC40 g
- OREGANO1 g
- CUMIN2 g
- OLIVE OIL60 ml
- SALT6 g
- PEPPER1 g
Method
- Pour to the lines in order (bottom → top): ORANGE JUICE, LIME JUICE, OLIVE OIL.
- Add finishing notes: GARLIC, OREGANO, CUMIN, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Peruvian / Nikkei chef of Itamae and Ghee Miami; James Beard Best Chef: South 2024 and Food & Wine Best New Chef 2023. Ceviche leche de tigre and Japanese–Peruvian sauces.
Originally published as Cuban Mojo.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Valerie Chang citrus-garlic mojo (published as “Cuban Mojo”). Full citation lives in Provenance.