Shrimp Ceviche Name: Carlos Arbelorojas Base: Fort Huachuca Recipe: Ingredients: 1 lb. very fresh shrimp 2/3 cup fresh lime juice 1/4 cup plus 2 tablespoons fresh orange juice 1/4 cup plus 2 tablespoons pineapple juice 1/4 cup finely diced yellow bell pepper 1/4 cup finely diced red bell pepper 3 tablespoons minced red onion 2 tablespoons minced Serrano or jalapeno pepper 2 teaspoons minced garlic 2 teaspoons minced ginger 4 large tomatillos, peeled, washed and cut in half, or 8 mini tomatillos, peeled and washed 1/4 cup chopped fresh cilantro leaves 2 tablespoons extra-virgin olive oil 2 teaspoons kosher salt Method: Place the shrimp in a glass dish with the lime juice, orange juice, pineapple juice, bell peppers, onions, Serrano pepper, garlic tossing to coat. Add in the tomatillos. Cover and refrigerate for 3 to 4 hours, until shrimp is "cooked" to the desired degree, stirring occasionally. Add the cilantro, olive oil and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with lime wedges.