Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.
Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.
Yield: 4 appetizer portions