Ceviche With Nam Jim Seafood Emulsion and Pomelo

Ceviche with nam jim seafood emulsion and pomelo is a contemporary Thai-fusion dish that reinterprets the Latin American classic through Southeast Asian flavours. The dish is most notably served at 80/20, a modern Thai restaurant in Bangkok, as documented by food writer Gary Butler. It replaces the traditional leche de tigre with a nam jim-based emulsion—a Thai dipping sauce built from lime juice, fish sauce, bird’s eye chillies, garlic, and palm sugar—blended with fresh seafood juices to create a bright, emulsified dressing. Pomelo segments add bursts of sweet-tart citrus and a tender crunch that contrasts with the delicate raw fish or shrimp. The key to an exceptional version lies in balance: the nam jim must deliver sharp acidity, moderate heat, and subtle sweetness without dominating the seafood, while the pomelo should be ripe but firm enough to hold its shape. The seafood emulsion should coat each piece evenly, providing richness without greasiness. Regional variations of this dish are rare, as it is a specific invention of Bangkok’s fine-dining scene, but broader nam jim-based ceviches can be found across Thailand, sometimes incorporating local herbs like sawtooth coriander or kaffir lime leaf, or substituting pomelo with other tart fruits such as starfruit or green mango. The version at 80/20 exemplifies the restaurant’s signature approach: reimagining familiar techniques through authentic Thai ingredients.