Swordfish Ceviche

Name: Swordfish Ceviche
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)