From Michelle Bernstein's kitchen · Michy's, Miami
shake · seafood sauce
NATIONAL AWARD WINNERCuban Mojo Criollo
From an award-winning kitchen
Ratio
ORANGE JUICE 120LIME JUICE 60OLIVE OIL 60
Ingredients
- ORANGE JUICE120 ml
- LIME JUICE60 ml
- OLIVE OIL60 ml
- GARLIC40 g
- OREGANO1 g
- CUMIN1 g
- SALT6 g
Method
- Pour to the lines in order (bottom → top): ORANGE JUICE, LIME JUICE, OLIVE OIL.
- Add finishing notes: GARLIC, OREGANO, CUMIN, SALT.
- Cap the jar and shake until emulsified.
Provenance
Miami chef working Latin and Argentine-influenced cuisine; James Beard Best Chef: South. Formerly Michy’s; later projects include Sweet Liberty and Café La Trova collaborations.
Originally published as Cuban Mojo Criollo.
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 Michelle Bernstein Latin technique (published as “Cuban Mojo Criollo”). Full citation lives in Provenance.