Northern Mariana Seafood Keleguen

About This Recipe

The Commonwealth of the Northern Mariana Islands shares many Chamorro traditions with Guam but adds distinct local touches like using fresh island seafood and more coconut. This northern mariana seafood keleguen is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 4

• 300 gmixed shrimp and fish fillet(cooked and roughly chopped)
• 5 tbspfresh lemon juice
• 3/4 cupfreshly grated coconut
• 2 stalksgreen onion(sliced)
• 1 wholehot chili(minced)
• 1/2 tspsalt

Instructions

1. 1

   Prepare seafood

   Steam or boil shrimp and fish until just cooked. Let cool and chop into bite-size pieces.

2. 2

   Marinate

   Toss seafood with lemon juice and salt. Let stand 5 minutes.

3. 3

   Combine

   Add coconut, green onion, and chili. Mix gently.

   Add coconut just before serving to keep it fluffy.

4. 4

   Serve

   Taste for seasoning and serve on a platter with titiyas or crackers.

Variations

• •

  Add diced cucumber for crunch.

• •

  Try with crab meat for a more festive dish.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best served fresh. Refrigerate up to 1 day.

Frequently Asked Questions