Marlin Ceviche

• 12 ounces filet Marlin, skin and dark meat removed
• 1 cup lime juice Freshly squeezed, plus
• 1 tablespoon lime juice Freshly squeezed
• 1 red onion small, diced
• 2 tomatoes mediums, cored, seeded, diced
• 1/2 cup orange juice Freshly squeezed
• 1/2 cup tomato juice
• 2 jalapeno chiles stemmed, seeded, and finely chopped
• 2 bunches oregano leaves only, chopped
• 1 cup olive oil
• 1 cup green olives Small
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 bay leaves
• lettuce leaves for serving, optional

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

filet, lime juice freshly squeezed, lime juice freshly squeezed, red onion, tomatoes, orange juice freshly squeezed, tomato juice, chiles, oregano, olive oil, green olives, salt, freshly ground black pepper, bay leaves, serving

Taken from www.yummly.com/recipe/Marlin-Ceviche-1660314 (may not work)