In Saipan, kelaguen, a simple ceviche-like dish, is wildly popular. They make it with shrimp, fish, beef, chicken, and even with Spam. Instead of heat, the pickling marinade of lemon juice, fresh coconut, green onions, salt, and red hot chilies “cooks” the fish, shrimp, or beef.
RFT Contributors Sandra and John Scott recently traveled to Saipan in the western Pacific Ocean to bring back this recipe for Shrimp Kelaguen from the Hyatt Regency. Rread more about the Scott’s Saipan culinary adventure.
Recipe courtesy Chef Zenn, Hyatt Regency, Saipan
1/2 lb fresh shrimp whole, peeled, deveined, and par blanched (can
substitute Spam, beef or chicken)
Juice of 5 medium lemons
Salt to taste
1 1/2 tbs fresh coconut, grated
2 tsp scallions, chopped fine
3 red chilies, finely diced
In a mixing bowl, marinate the shrimp with lemon juice and salt.
Refrigerate for 30 minutes. Add half of the coconut, scallions, and chili to the marinated shrimp and toss.
Refrigerate another 30 minutes. Place in serving bowl. Garnish with remaining coconut, scallions, and chili. Serve with flatbread.