Sous Vide Neritic Squid With Salad



For the Squid

6~8 ounce squid

3 cloves garlic, chopped

Scallion slicing to taste

1/8 tsp salt

1/8 tsp white pepper

Olive oil to taste

Rice wine or white wine to taste 

For the Salad

1/4 cup olive oil

Half lemon juice

1 cloves garlic, chopped

1 tsp sugar. 1 tsp salt

Black pepper to taste

1/4 cup fresh cilantro, chopped

1/2 cup pea sprout

1/4 cup sweet pepper, slices

1/2cup cucumber, slices

Chili to taste, chopped


For the Squid:
Step 1:
Set the Sous Vide Precision to 140℉/60℃.

Step 2:
Season the squid with salt, pepper. Place in a large zipper lock with the olive oil, garlic, scallion
and rice wine. Place the bag in the water bath. Set the timer for 60 minutes.

Step 3:
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag and pat dry, to section.

For the Salad:
Step 1:
In a small bowl, mix the olive oil, lemon juice, and garlic, sugar, salt, black pepper.

Step 2:
In a large bowl, mix the cilantro, pea sprout, sweet pepper, cucumber and chili.

Finishing Steps:
Toss gently with the squid, salad and the olive oil dressing mixture. Chill until serving.


Recipe Temp


Recipe Time

60 mins

Prep Time

30 mins