Dominican Shrimp Ceviche

Dominican Shrimp Ceviche
2 pounds shrimp, peeled and deveined 2 green peppers, diced 2 red peppers, diced 1 red onion, diced ½ cup cilantro, chopped 2 cups lime juice 1 cup lemon juice Zest and juice of 6 oranges (to equal 1 cup juice) 1 cup dark rum 1 cup mango puree or juice 1 cup coconut milk 1 habanero pepper, seeded and diced Salt to taste Garnishes 1 avocado, diced2-3 green onions, diced Tortilla chipsBring a large stockpot of salted water to a boil. Add shrimp and blanch no more than 1 minute. Shock the shrimp in ice water immediately; drain. Place shrimp in large bowl with green and red peppers, onion, cilantro, lime, lemon and orange juice, orange zest, rum, mango puree or juice, coconut milk, habanero pepper and salt. Refrigerate, covered, 3 hours.Divide shrimp and vegetables among six martini glasses, add marinating liquid to taste. Garnish with avocado, green onion and tortilla chips.Serves six.Chef John Manion, Mas, Chicago