Campechana Extra (Mexican Seafood Cocktail)

Ingredients

• •2 medium New Mexico chiles
• •½ pound medium shrimp
• •1 teaspoon Kosher salt
• •1 small tomato
• •1½ whole jalapeños
• •½ cup tomato-clam cocktail
• •¼ cup ketchup
• •3 tablespoons chopped pitted green olives
• •2 tablespoons chopped cilantro
• •2 tablespoons finely chopped white onion
• •1½ teaspoons finely chopped oregano
• •½ teaspoon finely chopped garlic
• •3 tablespoons fresh lime juice
• •3 tablespoons olive oil
• •½ pound crabmeat
• •1 whole avocado
• •1 whole fresh bay leaf
• •1 package tortilla chips

Cooking Instructions

1. 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.

   12 min

2. 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.

   15 min

3. 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.

   6 min

4. 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 min

5. 5.

   Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.

   2 min

6. 6.

   Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.