Sous Vide Scallop Aguachile

Aguachile is a type of Mexican ceviche. This one, cooked at a low temperature for a short time in the Anova Sous Vide Precision Cooker, is made with fresh large sea scallops.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:20

Recipe Time: 00:30

Temperature : 115F / 46.1C

Ingredients

• 8 large sea scallops, side muscle removed
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly squeezed lime juice
• 1 cup loosely packed cilantro, plus more for serving
• 1 cup loosely packed Italian parsley, plus more for serving
• 1 cup loosely packed Thai basil (or sweet basil), plus more for serving
• 1/2 English cucumber, peeled and quartered
• 1/2 cup thinly sliced red onion, plus more for serving
• 1/4 cup extra virgin olive oil
• 1 jalapeno, stemmed, seeded, and quartered
• 1 clove garlic, minced

Directions

1. Set the Anova Sous Vide Precision Cooker to 115°F (46°C).
2. Season the scallops with salt and pepper. Place in a large zipper lock bag with 1/4 cup of the lime juice. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
3. Meanwhile, prepare the sauce: Combine cilantro, parsley, basil, cucumber, onion, olive oil, jalapeno, garlic, and remaining 1/4 cup lime juice in a food processor. Process until mixture is finely diced, but not fully pureed. Season to taste with salt and pepper.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the scallops from the bag and cut into 1/4-inch-thick slices. Place on a serving plate.
2. Drizzle sauce over scallops and garnish with fresh herbs and onion slices. Serve.