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.
When you put a can of coconut milk in the fridge, the chilled fat rises to the top and can easily be removed; what you’re left with is full-bodied coconut water. Adding this coconut water to ceviche tempers the acidity of the lime juice and cools the heat of the habanero with its nutty, sweet flavor. And because one kind of coconut is not enough, unsweetened dried coconut flakes add a crunchy texture to this ceviche. Reserve the coconut fat for curries or for your morning pancakes.
Put the cucumber in a separate small bowl and season with ½ teaspoon salt, and set aside.Pour 4 cups of fresh water into a medium saucepan and bring to a simmer over medium-low heat. Fill a medium bowl with ice water and set aside.While waiting for the water to come to a simmer, slice the fish into ½-inch cubes. Transfer to a medium bowl and season with 1 teaspoon salt.When the water is simmering, add 2 teaspoons salt and the shrimp.
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