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Kelaguen is a Chamorro dish from the Northern Mariana Islands eaten as a side dish or as a main course. A pickling marinade of lemon juice, fresh coconut, green onions, salt and spicy hot peppers or donne is used to marinate cooked chicken, raw shrimp, fish or beef meat/liver. With the exception of the cooked chicken, the acids in the marinade "cook" the raw shrimp, fish or beef instead of heat. It is served cold or at room temperature and eaten as is, over rice, or wrapped in a warm corn or flour tortilla (or the Chamorro version, titiyas) with finadene on the side.

Though the Philippine dish "Kilawin" generally refers to fish served in a manner similar to Ceviche, a variant with roasted pork or goat meat cooked rare mixed with selected roasted offal is widely consumed as "pulutan" and viand in the Philippine island of Mindanao and the Visayas region.

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