Swordfish Ceviche

Photo: flickr user yosoynuts

Ingredients

12 ounces Swordfish, skin and dark meat removed

1 cup Freshly squeezed lime juice

1 tablespoon Freshly squeezed lime juice

1 small Red onion, diced

2 mediums Tomatoes cored, seeded, diced

cup Freshly squeezed orange juice

cup Tomato juice

Jalapeno chiles, stemmed, seeded, and finely chopped

2 bns Oregano - leaves only, chopped

cup Olive oil

cup Small green olives

1 teaspoon Salt

teaspoon Freshly ground black pepper

3 Bay leaves

Lettuce leaves for serving, optional

Preparation

Cut swordfish into 1/2-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator. Drain and discard lime juice.

Transfer the fish to a mixing bowl. In bowl combine swordfish with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves.

Serve cold in chilled glasses or on lettuce lined plates.