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

Name: Coconut-Habanero Fish Ceviche with Poached Shrimp Recipe - Los Angeles Times
Total time: 65 min
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

www.latimes.com

Nutty, sweet coconut water tempers the acidity of the lime juice and cools the heat of habanero in this white fish and shrimp ceviche. Unsweetened dried coconut flakes add a crunchy texture.

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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