CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)

Campechana Extra (Mexican Seafood Cocktail) image

Provided by Levi Goode

Yield 4-6 appetizer servings

Number Of Ingredients 18

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)

Steps:

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.
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.
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.
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.
Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
Do Ahead
Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
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