This marinade was a revelation to me. I got the recipe from a friend in Puerto Rico, but she said it was originally from Cuba. I decided to make a batch to marinade some meat for the grill and it was incredible.
Here are a few hints:
- Try to use the freshest ingredients and grind the black pepper and cumin as needed. Cumin has a nasty habit of turning bitter when it has been ground for a long time.
- Put your meat into a large plastic bag that seals and then lay it into an oven proof dish to avoid spills. Trust me on this one. Cleaning up leaked mojo is no fun.
- Turn over the plastic bag occasionally, so the marinade stays evenly distributed.
- If you want to use this to marinade seafood or fish, reduce your marinading time to one or two hours max. Otherwise you will end up with mushy cerviche.
Juice from 4 lemons
Juice from 4 limes
Juice from one Orange
4 Tbsp Olive Oil
5 cloves of garlic mashed
1 Tbsp freshly ground Cumin Seed
1Tbsp fresh ground Black Pepper
2 tsp Sea Salt
4 Tbsp fresh Cilantro
Blend all together in food processor and pour over chicken, beef or pork. Marinade in the refrigerator for 4-6 hours minimum or up to 24 hours. Longer is better.
Remove form the bag and shake off the excess marinade and lay onto a hot grill and grill, turning occasionally until done. Serve with fried plantains, rice and black beans.
Many thanks to Wag for the image.