Spring Pink Lady® apple and scallop ceviche

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Céviche de printemps aux pommes Pink Lady et noix de Saint-Jacques
© ©C’est Ma Food
Cooking time

Spring is here at Pink Lady®. Full of freshness, this recipe combines a hint of the sea from the scallops with the vanilla sweetness of the Pink Lady® apple. Rich in textures, raw apple and courgette provide a crunch while the avocado and the scallops provide a soft and creamy element. The toasted sesame oil and chervil provide subtle oriental notes to marry toasted flavours with aniseed. Enjoy! Find out more

Céviche de printemps aux pommes Pink Lady et noix de Saint-Jacques



  • 1 Pink Lady® apple
  • 3 tsp sesame oil
  • 1 lime
  • 1 half courgette
  • 1 avocado
  • 3 tbsp olive oil
  • 3 pinches of Espelette chilli pepper
  • 1 tbsp white sesame seeds
  • Sea salt
  • 12 scallops (8 if large)
  • 10 branches de chervil


  1. Finely dice the Pink Lady® apples, courgette and avocado.
  2. Finely dice the scallops and refrigerate.
  3. Zest the lime and press to obtain the juice.
  4. Pour some of the lime juice over the fruit and vegetables to prevent them from turning brown.
  5. Combine the rest with the two oils, the lime and two pinches of Espelette chilli pepper. Season.
  6. Dry fry the sesame seeds.
  7. Chop the chervil
  8. 30 minutes before serving, mix all of the ingredients together in a bowl, gently mix and then allow to rest for 30 minutes. Set aside a few chervil leaves for decoration.
  9. Serve the ceviche in small glasses and sprinkle with a few roasted sesame seeds, Espelette chilli pepper and sea salt

Pink Lady® top tip

serve with some toasted sourdough bread. You can replace the courgette with white cabbage!