Coconut-Habanero Fish Ceviche with Poached Shrimp Recipe - Los Angeles Times

Ingredients

• 1 can (13 1/2 ounce) low-fat coconut milk
• 1 small red onion, thinly sliced (about 1 cup)
• 1 1/4 cups cucumbers, peeled, seeded and cut into half-moons (from about ½ medium English hothouse cucumber or 3 to 4 Persian cucumbers)
• 1 pound skinless filet of mild white fish, such as halibut or sea bass
• 1 pound (36/40 count) shrimp, peeled and deveined
• Kosher salt
• 1 habanero chile, stemmed and seeded, finely minced into a paste
• 1/4 cup fresh lime juice (from about 3 large, juicy limes)
• 1/2 cup lightly packed unsweetened dried coconut flakes, roughly chopped
• 2 teaspoons granulated white sugar
• 6 corn tostadas or totopos, for serving