Kelaguen is a Chamoru dish from The Mariana Islands eaten as a salad/side dish or as a main course. A pickling marinade comprised of lemon juice, fresh coconut, green onions and hot red chilies is used to marinate cooked chicken, shrimp, fish or raw beef. The acids in the marinade "cook" the raw beef instead of heat. It is served cold or at room temperature and eaten as is, over rice, or wrapped in a warm corn or flour tortilla (or the Chamoru version, titiyas) with finadene on the side.Though a simple dish, kelaguen reflects the complex history of the Micronesian archipelago's Hispanic-Asian-influenced native culture. It is similar to South American Ceviche and Filipino Kinilaw/Kilawin.