Shrimp Kelaguen & Tatiyas Recipe
ceviche'd shrimp in lemon, scallions, thai pepper
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Ingredients
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Shrimp Kelaguen
Tatiyas (Griddled Flatbreads)
Method
Shrimp Kelaguen
Prepare shrimp
If using raw shrimp, rinse and pat dry. Butterfly or cut into 1/4–1/2" pieces so the acid can penetrate quickly. If you prefer a slight tempering of texture, heat 1 tsp neutral oil in a skillet over medium-high heat and sear the shrimp pieces just 20–30 seconds per side until slightly opaque but not fully cooked; remove and cool. Note: traditional kelaguen often uses chopped, cooked proteins; ceviche-style uses acid to marinate.
Marinate
Place the prepared shrimp in a non-reactive bowl. Pour the lemon juice and lime juice over the shrimp ensuring pieces are submerged/covered by juice. Add fish sauce, kosher salt, and black pepper. Stir gently to combine. Cover and refrigerate 15–30 minutes — shrimp will turn opaque and firm as the acid 'cooks' them. Taste after 15 minutes and adjust seasoning; total marination time should be 15–30 minutes depending on piece size and desired doneness.
Finish kelaguen
After the shrimp are opaque and firm, drain off about half the citrus liquid (leave enough to keep the mixture bright). Add the thinly sliced scallions, minced Thai pepper (adjust quantity for heat), chopped cilantro, and grated coconut (if using). Toss gently to combine. Taste and adjust fish sauce or salt. Chill briefly until ready to serve.
Tatiyas (Griddled Flatbreads)
Make dough
In a mixing bowl whisk together the flour, baking powder, and salt. Add the warm water and 2 tablespoons oil or melted butter. Mix with a spoon until a shaggy dough forms, then knead on a lightly floured surface 3–4 minutes until smooth and elastic. If dough is sticky, add up to 1–2 tablespoons more flour. Let rest 10 minutes covered with a towel.
Portion and roll
Divide the dough into 8 equal pieces (for small tatiyas) or 4 for larger ones. Roll each portion into a ball, then flatten and roll with a rolling pin to about 6" diameter and 1/8" thick. Keep rolled pieces covered to prevent drying.
Cook
Heat a heavy skillet or griddle over medium-high heat. Brush or wipe a little oil or butter on the pan. Cook each tatiya 1–2 minutes per side until puffed in places and golden brown spots appear. Press with a spatula to encourage even contact. Transfer to a plate and keep covered with a clean towel to stay soft while you cook the rest.