AIP Friendly Cuban Mojo Marinade
Bright, garlicky, and punchy with fresh citrus, this Cuban-inspired mojo marinade is the kind of sauce that makes everything it touches taste more alive. The base is a generous pour of freshly squeezed orange and lime juice, which gives it that signature tart depth without relying on any bottled shortcuts. Six cloves of minced garlic go in alongside fresh oregano, grated ginger, and a touch of turmeric — all ingredients that happen to align beautifully with autoimmune protocol eating, where nightshades, grains, and seed-based spices are off the table. Traditional mojo recipes sometimes call for cumin or black pepper, but this version skips those entirely and still delivers serious flavor through the citrus and herbs alone. A steady whisk of olive oil brings it all together into a loosely emulsified marinade that clings to whatever you're cooking. It makes enough for four servings and keeps in the fridge for up to three days, so you can prep it ahead and have something bold and compliant ready to go all week.
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Learn more →Ingredients
4 servings
- ½ cup fresh orange juice (from about 2 oranges)
- ¼ cup fresh lime juice (from about 3 limes)
- ¼ cup olive oil
- 6 cloves garlic, minced
- 2 tbsp fresh oregano leaves, finely chopped
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp fine sea salt
- 1 tbsp fresh cilantro, finely chopped (optional)
Instructions
- 1
Juice the oranges and limes into a small bowl, straining out any seeds. You should have about 3/4 cup combined citrus juice.
- 2
Add the minced garlic, chopped oregano, grated ginger, turmeric, and salt to the citrus juice. Whisk to combine.
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