Fish kelaguen(kelaguen guihan) is a simple Chamorro dish of marinated raw fish.

Mahi mahi, tuna, or most types of white-fleshed fish can be used. Kelaguen can also be made with shrimp, octopus, or other seafood.

Grated coconut is a common, but not essential, addition. Chopped tomato and cucumber can also be used for a colorful variation of the classic kelaguen. If using, add optional ingredients when adding green onion and chili.

Similar dishes include kokoda of Fiji, kinilaw of the Philippines, ‘ita ‘oka of Tonga, ika mata of the Cook Islands, poke of Hawaii, et cetera.

Recipe

Ingredients

• 2 lb tuna or mahi mahi or other fish fillet, minced
• 1 cup lime or lemon
• ½ tsp salt
• ½ cup mature coconut meat, grated (optional)
• 4 scallion, minced (optional)
• 2 chili, minced (optional)
• 1 tomato, chopped (optional)
• ½ cucumber, chopped (optional)

Directions

• marinate fish, lime about 10 minutes
• add salt, coconut, scallion, chili, tomato, cucumber
• let sit or chill about 30 minutes