Ceviche with Crispy Plantains

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2 Chilean sea bass fillets (about 1 pound), cut into 1/2-inch pieces

1/2 pound scallops, halved or quartered, if large

1/2 pound large shrimp, peeled and deveined, tails removed

1 jalapeno pepper, seeded and chopped

1 small red onion, chopped

1 small bunch fresh cilantro, leaves chopped

1 orange, juiced

1 lemon, juiced

2 limes, juiced

1/2 cup chopped red bell pepper

1 fresh poblano pepper, seeded and chopped

2 tablespoons olive oil

2 green plantains, peeled and shredded