Fish Kelaguen
Kelaguen Guihan (keh-lah-GWEN GEE-han)
Raw Fish in Citrus
Fresh raw fish cured in lemon juice with coconut, onion, and hot pepper. A tangy seafood appetizer.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: plate
Garnishes: lemon wedge, green onion
Accompaniments: corn tortillas
Instructions
-
1
Dice fish into small cubes.
-
2
Toss immediately with lemon and lime juice.
-
3
Let sit 10 minutes until fish turns opaque.
-
4
Add coconut, onion, hot pepper, and green onions.
-
5
Season with salt and mix well.
-
6
Serve chilled on lettuce or with tortillas.
Did You Know?
Fish kelaguen is considered the ocean version of the more common chicken kelaguen.
Chef's Notes
Equipment Tips
- sharp knife
- mixing bowl
Garnishing
lemon wedge, green onion
Accompaniments
corn tortillas
The Story Behind Fish Kelaguen
The kelaguen technique of citrus-curing raw ingredients is unique to the Mariana Islands. Applied to fresh reef fish, the acid from lemons and limes effectively cooks the fish while preserving its delicate texture.
This preparation predates contact with European explorers and represents one of the oldest Chamorro culinary techniques.
Fish kelaguen showcases the incredible freshness of Pacific seafood.
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