Sardine Kelaguen is a traditional Northern Mariana Islands recipe for a classic salad of tinned sardines in a lemon juice base with spring onions, coconut and chillies. The full recipe is presented here and I hope you enjoy this classic Northern Mariana Islands version of: Sardine Kelaguen.
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Kelaguen is a Chamorro dish from the Mariana Islands eaten as a side dish or as a main course. Similar to ceviche, a pickling marinade of lemon juice, fresh coconut, green onions, salt and spicy hot peppers or donni' is used to marinate cooked chicken, raw shrimp, fish or beef meat/liver. Of course, with tinned sardines there's no need for the citrus juice to cure the fish as it's pre-cooked.
Ingredients:
6 tins sardines packed in oil
juice of 2 lemons (more or less, to taste)
Salt, to taste
1 small onion, finely diced
You can also use sliced spring onions; add as much as you like
Method:
Crushed or sliced hot chilli peppers, to taste
Grated coconut, as much as you like
Remove the sardines from their tins; split open then remove and discard the bones. Place in a bowl.
Add the remaining ingredients; stir to combine and serve.
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