Entree: Micronesia – Southern Culinary Region – Kelaguen (Citrus-marinated chopped grilled meat or seafood mixed with grated coconut, onions, and chilies)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 2 boneless skinless chicken breasts, grilled and chopped, approx. 12 oz (340 g) total
- 1 cup (80 g) freshly grated coconut
- 4 limes, juiced, about 1/3 cup (80 ml) fresh lime juice
- 1 small red onion, finely chopped, about 4 oz (115 g)
- 2 bird’s eye chilies, finely chopped (or 1 jalapeño), about 8–12 g
- 2 tbsp (30 ml) vegetable oil for grilling or char
- 1/4 tsp (1.5 g) kosher salt, or to taste
- 1/8 tsp (0.5 g) black pepper
- 2 tbsp (30 ml) finely chopped fresh cilantro (optional)
- 8 small corn or flour tortillas or 4 cups (800 g) steamed white rice for serving

Instructions

1. Prepare the protein: heat a grill or skillet over high heat, brush chicken with 1 tbsp (15 ml) oil and season lightly with salt and pepper. Grill until just cooked through and slightly charred, 6–8 minutes per side depending on thickness. Let rest, then finely chop or shred into small pieces.
2. If using raw seafood (optional variation), briefly sear or poach until just cooked, then cool and finely chop; for traditional kelaguen, cooked grilled protein is most common.
3. In a large bowl combine the grated coconut, lime juice, remaining 1 tbsp (15 ml) oil, finely chopped onion, and chopped chilies. Stir to blend and let sit 2–3 minutes to soften the onion.
4. Add the chopped chicken to the coconut mixture, toss thoroughly to combine, and season with remaining salt and pepper. Adjust lime and salt to taste; kelaguen should be bright and tangy.
5. Stir in chopped cilantro if using. Chill briefly if desired — kelaguen is commonly served at room temperature or slightly cool.
6. Serve immediately with warm tortillas or steamed rice, and extra lime wedges on the side.