I was fortunate to work at a restaurant with several Guamanians. They were very happy to share some of their dishes with us for our daily employee meals. They made this Kelaguen dish several different ways, with fresh ahi, raw crab and cooked shrimp.
The chicken version was my favorite. Most of their versions included adding coconut. They often served this with a familiar Guamanian condiment, Finadene Sauce.
- 2 lbs. cooked chicken ½-inch dice
- 8-10 lemons, juiced
- 1 tsp. Hawaiian salt
- 3 chili peppers, crushed
- 1 small onion, minced Garnish:
- ½ c. chopped green onion
In a mixing bowl; combine all ingredients. Optional to refrigerate 1 hour.
Serve chilled or at room temperature. Optional to serve with tortilla chips, lettuce cups or just as is. Serves 4-6.