Kingfish Ceviche with Nahm Jim Dressing Recipe
This Kingfish Ceviche is a refreshing Thai-inspired appetizer that combines fresh sashimi-grade kingfish with a vibrant Nahm Jim dressing made from garlic, coriander root, red cayenne chilli, fish sauce, lime juice, and coconut sugar. The dish is elegantly finished with creamy coconut milk, aromatic Makrut lime leaves, and micro herbs, delivering a balanced flavor profile of tangy, spicy, and sweet notes. Perfect for a quick and healthy seafood starter.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Nahm Jim Dressing
- 2 garlic cloves, minced
- 1 tablespoon coriander root, finely chopped
- 1 tablespoon red cayenne chilli, finely diced
- 1 tablespoon fish sauce
- 1 ½ tablespoons lime juice
- 2 tablespoons coconut sugar
Ceviche
- 200 g kingfish fillet sashimi-grade, boneless and skinless
- ¼ cup full-fat coconut milk, lump-free
- 2 Makrut lime leaves, destemmed and finely chopped
- ½ red cayenne chilli, thinly sliced
- Micro herbs, for garnish
Instructions
- Prepare Nahm Jim Dressing: Place the minced garlic, finely chopped coriander roots, and finely diced red cayenne chilli into a mortar. Crush with a pestle until you achieve a coarse paste consistency. Add fish sauce, lime juice, and coconut sugar to the mixture, then stir well. Set the dressing aside to allow flavors to meld.
- Prepare Kingfish: Place the sashimi-grade kingfish fillet in the freezer for 20 minutes to firm up, making slicing easier. Remove from the freezer and slice the fish into ½ cm thick pieces for an ideal ceviche texture.
- Assemble Ceviche: Drizzle the full-fat coconut milk onto a rimmed serving plate to create a creamy base. Arrange the sliced kingfish sashimi neatly on top of the coconut milk.
- Add Aromatics and Dressing: Sprinkle the finely chopped Makrut lime leaves and thinly sliced red cayenne chilli evenly over the kingfish. Drizzle the prepared Nahm Jim dressing evenly over the top to infuse the dish with its signature flavors.
- Garnish and Serve: Finish with a garnish of fresh micro herbs for a delicate touch of freshness. Serve the ceviche immediately to enjoy its vibrant and fresh taste.
Notes
- Kingfish: Ensure you use fresh, sashimi-grade fish to safely enjoy raw in this dish. If unavailable, substitute with other sashimi-grade white fish such as Cod, Trevally, or Snapper.
- Chilli: Red cayenne chilli provides moderate heat and flavor. For more spice, replace with Thai bird’s eye chilli, but be cautious as it is significantly spicier.
- Makrut Lime Leaves: Also called Kaffir lime leaves, their aromatic zest is essential. If unavailable, lime zest can be used as a substitute.
- Fish Sauce: If you cannot use fish sauce, substitute with 1 tablespoon lime juice and 1 teaspoon soy sauce to mimic the umami and salty flavor.
- Coconut Sugar: Brown or palm sugar can replace coconut sugar to maintain the caramel-like sweetness.
- Coconut Milk: Use full-fat coconut milk for a creamy texture in the dish.
- Make Ahead: The Nahm Jim dressing can be prepared 1-2 days in advance and stored in a sealed jar in the refrigerator.
