Campechana Extra (Mexican Seafood Cocktail)
['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)']
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.
Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
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