Guam Reef Fish Kelaguen (Kelaguen Guihan)
Fresh reef fish diced and cured in lemon juice with onion, hot pepper, and coconut, similar in method to chicken kelaguen but built around the day's catch. It's a light, citrusy way to showcase Guam's seafood.
- Prep
- 25 min
- Cook
- 0 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 170 kcal
Equipment
- •Sharp knife
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 6
- carbs
- 6
- protein
- 22
- calories
- 170
Instructions
- 1
Cut the fresh fish into small, even cubes.
- 2
Toast the grated coconut in a dry skillet until golden.
- 3
Mix the fish and lemon juice in a bowl. Make sure every piece is coated.
- 4
Chill the fish in the refrigerator for 15-20 minutes until opaque throughout.
- 5
Drain off excess liquid. Stir in the coconut, onion, and hot pepper.
- 6
Season with salt and toss gently to combine.
- 7
Serve immediately, well chilled.
Chef's tips
Use the freshest fish possible, since citrus cures the fish instead of cooking it with heat. Cut the fish evenly so it cures at the same rate.
Storage
Best eaten the same day; refrigerate no more than a few hours if needed.
Reheating
Not applicable, served cold.
Common mistakes to avoid
- •Using fish that is not sushi-fresh, which is unsafe for citrus curing
- •Leaving the fish in citrus juice too long, which makes the texture mushy
Serving suggestions
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