• 1h
  • 30min
  • Easy
  • 4 Servings
0 vote


  • 1 Pink Lady® apple
  • 3 tsp sesame oil
  • 1 lime
  • 1 half ½ 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.
  1. 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!

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