Shrimp Ceviche

I like to think of this dish as Thailand’s version of ceviche. It doesn’t fall neatly into any of the aforementioned salad types, but the flavor profile closely resembles a yum. The traditional version of koong chae nam pla calls for raw shrimp beautifully butterflied, accompanied by bitter melon and doused in nam jim talay, the tongue-tingling sauce that Thais eat with seafood—cockles, fish, mussels, lobster, you name it. The lime juice in the seafood sauce helps to cure the shrimp, and th