Salad: United States – Northern Mariana Islands (Pacific Island United States Territories) – Seafood Kelaguen Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) raw shrimp, peeled, deveined, tails removed (small to medium, approx. 20–24 shrimp)
- 3/4 cup (180 ml) fresh lemon juice (about 4–6 lemons), plus extra if needed to barely cover shrimp
- 1 cup (100 g) freshly grated coconut (or unsweetened shredded fresh coconut)
- 1 medium red onion, very thinly sliced (about 6 oz / 170 g)
- 2–3 bird's eye chiles, finely minced (or 1 small jalapeño for milder heat)
- 3 green onions (scallions), thinly sliced (about 1/3 cup / 30 g)
- 1/4 cup (15 g) fresh cilantro, chopped (optional)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (optional, to round flavor)
- Lettuce leaves or warmed titiyas (flatbread) for serving

Instructions

Short Description:
A bright, citrus-marinated shrimp salad where raw shrimp is "cooked" in fresh lemon juice and tossed with grated coconut, sharp onions, and fiery local chiles for a refreshing Pacific Island starter.

Regional Notes:
This Northern Mariana Islands version uses locally caught fresh shrimp and freshly grated coconut and relies on lemon juice to denature the seafood rather than heat, which is the traditional Chamorro kelaguen technique. The pronounced use of grated coconut and hot bird's-eye style peppers distinguishes it from other Pacific ceviche-like salads.

1. Rinse the shrimp and pat dry. If shrimp are larger than medium, cut into 1/2-inch (1–1.5 cm) pieces; leave small shrimp whole or halved. Place shrimp in a nonreactive bowl.
2. Pour the fresh lemon juice over the shrimp so the pieces are just covered. Press down so juice contacts all shrimp. Cover and refrigerate for 15–25 minutes, until shrimp turn opaque and firm (time depends on shrimp size). Stir gently once or twice during marination to ensure even "cooking."
3. While shrimp marinate, combine the grated coconut, thinly sliced red onion, minced chiles, sliced green onions, cilantro (if using), salt, and black pepper in a large mixing bowl.
4. When shrimp are opaque, use a slotted spoon to transfer them directly into the coconut-onion mixture. Reserve 1–2 tablespoons (15–30 ml) of the marinade juice; do not pour all juice into the salad unless you prefer a more wet dressing.
5. Toss the shrimp and coconut mixture gently to combine. If using, drizzle 1 tablespoon (15 ml) neutral oil and the reserved lemon juice pieces to adjust texture and flavor. Taste and adjust salt, pepper, or chiles.
6. Chill the kelaguen in the refrigerator 10–20 minutes to let flavors meld, or serve immediately for a brighter citrus bite.
7. Serve chilled or at cool room temperature on individual lettuce leaves or with warmed titiyas/flatbread as an accompaniment. Leftovers keep 24 hours refrigerated; texture softens as citrus continues to cure the shrimp.