Kelaguen Uhang

By: The Local Palate
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“Kelaguen is as much a technique as it is a dish. It combines proteins—particularly seafood and beef, but also venison and chicken—with lime, onions, and chiles. As a process, to kelaguen is to lightly pickle proteins in a spicy, citrusy marinade, with added fresh coconut and cilantro. This dish often starts with raw meat, but this version uses blanched fresh shrimp and can be served with steamed rice alongside a green salad or on a tostada for a quick snack.”

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Makes 4-6 servings

  • 1½ pounds fresh shrimp, peeled and deveined
  • 2 cups unsweetened coconut, finely grated
  • 1 cup green onions, thinly sliced white and green parts
  • ½ cup lemon juice, plus more as needed
  • 3 red birds eye chiles, stemmed, seeded if desired, and minced (optional)
  • ½ teaspoon salt, plus more as needed
  • Steamed white rice, tortillas, or tostadas for serving
  1. Bring 4 cups of water to a boil in a pot or kettle. Meanwhile, finely chop shrimp into small pieces. Once water is boiling, transfer shrimp to a fine-mesh sieve, then pour boiling water over them, shaking sieve to ensure shrimp are evenly heated. Shake a few times and let drain.
  2. In a large nonreactive mixing bowl, combine coconut, green onions, lemon juice, chiles (infusing), and salt. Add shrimp and toss well. Cover and transfer to refrigerator. Chill for at least 1hour before serving.
  3. Toss again and add more salt or lemon juice as needed. Serve with steamed rice, tortillas, or on a tostada. Kelaguen uhang will keep in the refrigerator for several days.
  • Recipe By
    Chef Diaz

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