Mojo Sauce for Seafood
Mojo Sauce for Seafood is a vibrant Caribbean-style green sauce made with fresh coriander, spring onions, lime juice, garlic and cayenne. The Thermomix blends the herbs into a silky, restaurant-quality condiment in seconds. Ideal for drizzling over grilled prawns, white fish or octopus, it brings zesty heat to any seafood plate with minimal effort.
About this recipe
Mojo Sauce for Seafood with the Thermomix TM7 is the quick recipe that transforms a handful of fresh coriander, spring onions, garlic and lime juice into a Canarian classic worthy of any seafood platter. Searching for mojo verde recipes or an easy fish accompaniment? This all-in-one kitchen machine handles everything: it chops the herbs and aromatics in seconds, then blends in the olive oil for a stable, silky emulsion that clings beautifully to grilled prawns, seared scallops or baked white fish. The Cayenne and allspice add a warm Caribbean-style heat, while the lime keeps everything fresh and zingy. Because no cooking is required, this sauce is ready in under five minutes, making it ideal as a last-minute starter sauce for a summer barbecue or festive dinner party. It is naturally gluten-free, lactose-free and vegan, so it suits nearly every guest at your table. Once you taste a homemade mojo made with the TM7, the shop-bought jar will never return to your cupboard.
Preparation tips
- Use only the tender stalks and leaves of the coriander, as tough stalks can give the mojo a stringy texture; rinse and dry them thoroughly beforehand so the lime juice does not get diluted by excess water.
- Let the sauce rest in the fridge for at least half an hour before serving so the garlic, allspice and cayenne mellow into the coriander; it keeps for two to three days in a sealed jar with a layer of olive oil on top.
- For a milder family version, halve the cayenne and add an extra squeeze of lime; if you cannot find allspice, a pinch of ground cloves with black pepper makes a reasonable substitute.
Recipe variations
- For a red mojo variation, replace the coriander and spring onions with roasted red peppers and a smoked paprika; the Thermomix blends them into the same silky consistency for a sweeter, deeper sauce for grilled squid.
- For a festive herb version, swap half the coriander for fresh parsley and add a teaspoon of capers and a splash of orange juice, giving a briny, citrusy mojo that pairs beautifully with Christmas seafood buffets.
Why this recipe works
Achieving the perfect balance of smoky, spicy, and citrus flavours in a Mojo Sauce can be tricky, but the Thermomix TM7 guarantees flawless results every time. Its precise blade speed creates an irresistibly silky emulsion that hand-whisking simply cannot match. You can effortlessly unlock the full potential of garlic and spices, ensuring a smooth texture that clings beautifully to seafood. Elevate your dishes with professional consistency, knowing that your sauce will always possess the vibrant character and flawless finish that true perfectionists demand.
Thermomix TM7 Benefits
- Fresh coriander and spring onions are chopped by the TM7 in seconds, giving an even, fine base without a knife or cutting board.
- Weigh the olive oil and lime juice directly in the mixing bowl with the integrated TM7 scale, so the mojo emulsifies in exactly the right ratio.
- Powerful TM7 mixing at up to 10,000 rpm blends the garlic and oil into a stable, silky sauce that never separates on the plate.
- The TM7 grinds whole allspice berries finer than pre-ground spice, releasing warm aroma into the mojo instantly.
- One quick rinse cleans the mixing bowl after blending the cayenne and herbs, leaving no sticky residue or herb stains behind.
Ingredients
- fresh coriander leaf
- spring onions
- olive oil
- garlic cloves
- orange juice
- lime juice
- fine sea salt
- ground allspice
- ground cayenne pepper