Swordfish Ceviche
By: Andie Mitchell
Published: Sunday, February 14, 2010 - 12:21am

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

1 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. 2 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. 3 Serve cold in chilled glasses or on lettuce lined plates.