Coconut-Habanero Fish Ceviche with Poached Shrimp

Add coconut milk to a large bowl. Whisk in ½ teaspoon habanero to start. Add lime juice, dried coconut, sugar, 1 teaspoon kosher salt and 1 tablespoon of water. Whisk until well combined. Taste for heat and add more habanero as you wish. Add fish, shrimp, onions and cucumbers to the coconut sauce. Stir to combine and let stand for 10 minutes at room temperature.