Swordfish Ceviche

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12 ounces swordfish, skin and dark meat removed

1 cup plus 1 tablespoon freshly squeezed lime juice

1 small red onion, diced

2 medium tomatoes, cored, seeded and diced

1/2 cup freshly squeezed orange juice

1/2 cup tomato juice

1 1/2 jalapeno chiles, stemmed, seeded and finely chopped

2 bunch oregano, leaves only, chopped

1/4 cup olive oil

1/2 cup small green olives

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 bay leaves

4 - 6 lettuce leaves for serving (optional)