Ingredients with Measurements:
- 2 cups of freshly grated coconut
- 1 pound of fresh tuna, diced into small pieces
- 1/2 cup of freshly squeezed lemon juice
- 1/2 cup of finely chopped green onions
- 1/2 cup of finely chopped white onions
- 1/2 cup of chopped fresh cilantro
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Large mixing bowl
- Cutting board
- Sharp knife
Step-by-step instructions:
1. In a large mixing bowl, combine the freshly grated coconut, diced tuna, lemon juice, green onions, white onions, cilantro, salt, and black pepper.
2. Mix all the ingredients thoroughly until well combined.
3. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve the Coconut Kelaguen chilled.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 9g
- Protein: 23g
Substitutions for ingredients:
- Instead of fresh tuna, you can use cooked shrimp or chicken.
- If you don't have fresh coconut, you can use unsweetened shredded coconut.
Variations:
- Add diced tomatoes or cucumber for a refreshing twist.
- Substitute the lemon juice with lime juice for a tangier flavor.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Use freshly grated coconut for the best flavor.
- Be sure to dice the tuna into small pieces for a better texture.
- Adjust the amount of lemon juice to your liking.
Storage instructions:
- Store any leftover Coconut Kelaguen in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Coconut Kelaguen is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the Coconut Kelaguen in a large bowl or on a platter garnished with fresh cilantro.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve with steamed rice or tortilla chips.
Suggested side dishes:
- Grilled vegetables or a side salad
Troubleshooting advice:
- If the Coconut Kelaguen is too dry, add more lemon juice or a tablespoon of water.
Food safety advice:
- Be sure to use fresh tuna and store any leftover Coconut Kelaguen in the refrigerator.
Food history:
- Kelaguen is a traditional Chamorro dish from Guam and the Northern Mariana Islands.
Flavor profiles:
- The Coconut Kelaguen is a refreshing and tangy dish with a hint of sweetness from the coconut.
Serving suggestions:
- Serve as an appetizer or as a main dish with rice and vegetables.
Related Categories
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Region: Chamorro