Ingredients

• 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)

Directions