Kelaguen

Instructions

1. Finely slice the raw chicken into thin strips, then cut them into small pieces about 1 cm.
2. Finely chop the red onion and the chili, removing the seeds if you want it milder.
3. In a bowl, pour the lime juice over the meat, add the salt and mix well.
4. Let it marinate in the fridge for 15 to 20 minutes: the flesh should turn opaque and slightly whitened.
5. Drain off the excess juice, then add the onion, chili and grated coconut.
6. Mix gently, taste and adjust with salt, pepper and a little lime juice if needed.
7. Sprinkle with chopped cilantro if using, and serve chilled, with rice on the side.