Swordfish Ceviche

Ingredients

• 12 ounces swordfish skin and dark meat removed
• 1 cup lime juice Freshly squeezed
• 1 tablespoon lime juice Freshly squeezed
• 1 red onion small, diced
• 2 tomatoes mediums, cored, seeded, diced
• orange juice cup Freshly squeezed
• 1 cup tomato juice
• jalapeno chiles stemmed, seeded, and finely chopped
• 2 oregano leaves only, chopped
• 1 cup olive oil
• green olives cup Small
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 bay leaves
• lettuce leaves for serving, optional