8 hours 10 minutes
Shrimp Kelaguen is a Chamorro recipe that is similar to ceviche. The shrimp is cooked in the acid of lemon juice and with coconut peppers and onions, you get a bright vibrant and island feel that you need to try!
So, if you’re a fan of ceviche you’re going to love Kelaguen. It is a Chamorro dish that I’ve grown up eating at family get togethers.
Like ceviche, the meat is cooked by the acids in the lemon juice and can be eaten cold or at room temperature.
You can eat it with a tortilla, but I’m used to eating it over Chamorro red rice with spoonfuls of finadene all over it!
I’ve seen Kelaguen made with ALL types of proteins: chicken, beef, tuna, salmon – SARDINES, SPAM – you name it!
And I’m mostly familiar with chicken Kelaguen – although the way I’ve eaten it was with a precooked rotisserie chicken
And I’m not 100% on if chicken Kelaguen is ever made with raw chicken – if you know drop a comment down below and let me know!+
So instead of doing chicken Kelaguen today, I’m going to make it with shrimp. Which I think if you’re new to Kelaguen but are familiar with shrimp ceviche this is a great way to try it out!
- 1 lb shrimp
- 1 cup shredded coconut
- 1 cup lemon juice about 4 lemons
- 1/2 white onion roughly chopped
- 4-5 thai peppers
- 1 tbsp green onion
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- Using a fork, smash down your shrimp so that it is shredded. Optionally you can give it a rough chop. Add to a large bowl
- Stir in grated coconut, lemon juice chopped onion, peppers, and green onion. Place in a shallow baking dish, pat down and cover. let it sit in the fridge 8-12 hours until white and opaque.
- Serve over rice with finadene and enjoy!