Campechana Extra (Mexican Seafood Cocktail)

Ingredients

• 2 medium New Mexico (also called Anaheim), poblano, or Hatch chiles (about 6 ounces)
• 1/2 pound medium shrimp (preferably wild), peeled, deveined, tails removed
• Kosher salt
• 1 small tomato, seeded, finely chopped (about 3/4 cup)
• 1–2 jalapeños, stems, ribs, and seeds removed, finely chopped
• 1/2 cup tomato–clam cocktail, such as Clamato juice
• 1/4 cup plus 2 tablespoons ketchup
• 3 tablespoons chopped pitted green olives
• 2 tablespoons chopped cilantro
• 2 tablespoons finely chopped white onion
• 1 1/2 teaspoons finely chopped oregano
• 1/2 teaspoon finely chopped garlic
• 3 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 1/2 pound crabmeat (preferably jumbo lump), picked over
• 1 avocado, pitted, cubed
• 1 fresh bay leaf (optional)
• Tortilla chips (for serving)

Directions

1. Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10–12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
2. Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
3. Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2–3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
4. Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
5. Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
6. Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.