Patacones Fried Plantains with Sea Bass Ceviche

Ingredients

• Vegetable oil, for frying
• 3 medium-size greenish-yellow unripe plantains (about 2 pounds), peeled and cut into 1-inch-thick coins
• Kosher salt , to taste
• 3/4 cup thinly sliced orange sweet mini bell peppers (about 5 peppers), plus more for garnish
• 1/2 cup unsweetened coconut milk
• 1/2 cup finely chopped mixed fresh herbs (such as cilantro and purple basil), plus additional leaves for garnish
• 2 small shallots , thinly sliced crosswise (about 1/3 cup)
• 2 thinly sliced radishes (about 1/4 cup), plus more for garnish
• 6 tablespoons fresh lime juice (from 3 limes), divided
• 1 pound skinless sea bass , cut into 3/4-inch pieces
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon thinly sliced jalapeño chile , plus more for garnish and for serving

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