📝 About This Recipe
A cornerstone of Chamorro cuisine, Kelaguen Uhang is a vibrant, citrus-cured shrimp dish that perfectly captures the tropical spirit of Guam. Fresh shrimp are 'cooked' in the acidity of bright calamansi or lemon juice, then tossed with freshly grated coconut, fiery bird's eye chilies, and crisp green onions. This dish is a masterful balance of acid, heat, and the creamy sweetness of coconut, making it an unforgettable appetizer or light main course.
🥗 Ingredients
The Seafood Base
- 2 pounds Raw Shrimp (medium-sized, peeled, deveined, and chopped into 1/2-inch pieces)
The Citrus Cure
- 3/4 cup Lemon Juice (freshly squeezed; calamansi juice is the traditional preference if available)
- 1.5 teaspoons Kosher Salt (adjust to taste)
Aromatics and Heat
- 1 cup Fresh Coconut (freshly grated, unsweetened)
- 6 stalks Green Onions (finely sliced, both white and green parts)
- 1/2 cup Yellow Onion (very finely minced)
- 3-5 pieces Thai Bird's Eye Chilies (minced; adjust based on heat preference)
- 2 cloves Garlic (grated into a paste)
Optional Garnish
- 1 teaspoon Red Chili Flakes (for extra color and heat)
- 2 tablespoons Fresh Cilantro (chopped for a modern herbal finish)
👨🍳 Instructions
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1
Start with the freshest shrimp possible. Ensure they are completely peeled, deveined, and tails removed before rinsing them under cold water.
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2
Pat the shrimp completely dry with paper towels. This is crucial as excess water will dilute the citrus cure and the final flavor profile.
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3
Chop the shrimp into uniform 1/2-inch pieces. Small, consistent pieces ensure even 'cooking' by the acidity of the citrus.
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4
Place the chopped shrimp in a large glass or ceramic mixing bowl. Avoid metal bowls as the acid can react with the material and impart a metallic taste.
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5
Pour the fresh lemon or calamansi juice over the shrimp and sprinkle with the kosher salt. Toss thoroughly to ensure every piece is submerged.
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6
Cover the bowl with plastic wrap and refrigerate for 30 to 45 minutes. You will know it is ready when the shrimp turns from translucent to an opaque pink/white.
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7
While the shrimp is curing, prepare your aromatics. Mince the yellow onion, slice the green onions thinly, and finely chop the chilies.
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8
Once the shrimp has turned opaque, remove the bowl from the refrigerator. Do not drain the juice; it serves as the base of the dressing.
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9
Fold in the grated fresh coconut. The coconut will absorb some of the citrus juice and provide a beautiful creamy texture.
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10
Add the yellow onions, green onions, garlic paste, and minced chilies. Mix gently but thoroughly to distribute the heat and aromatics.
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11
Taste the kelaguen. If it's too tart, add a pinch more salt. If you want more heat, mash one of the chilies against the side of the bowl.
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12
Let the mixture sit for another 10 minutes in the fridge to allow the flavors to marry perfectly.
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13
Give it one final toss, garnish with fresh cilantro or extra chili flakes if desired, and serve chilled.
💡 Chef's Tips
For the most authentic flavor, use freshly grated mature coconut rather than frozen or desiccated varieties. If you are sensitive to raw seafood, you can quickly blanch the shrimp in boiling water for 60 seconds before marinating, though traditional kelaguen uses the acid-cure method. Wear gloves when handling bird's eye chilies to avoid skin irritation or accidental eye contact. If calamansi is unavailable, use a 2:1 ratio of lemon juice to lime juice to mimic that specific Filipino/Guamanian citrus profile. Always prepare this dish in a non-reactive bowl (glass or ceramic) to maintain the bright, clean flavors of the shrimp.
🍽️ Serving Suggestions
Serve with warm, toasted Titiyas (Guamanian flatbread) for the most traditional experience. Scoop the kelaguen into crisp butter lettuce cups for a refreshing, low-carb appetizer. Pair with a cold, crisp lager or a dry Riesling to complement the heat and acidity. Serve alongside a bowl of hot steamed red rice (achote rice) for a filling Chamorro feast. Use as a topping for fried corn tortillas (tostadas) for a fusion twist on seafood salad.