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.

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 Chamorro version, titiyas).

It was introduced by Filipino settlers when the Marianas and the Philippines were both part of the Spanish East Indies.

Kelaguen, however, has diverged in that it also incorporates influences from Latin America, like the use of tortillas.

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