Ingredients: |
Ingredients: 2 medium poblano or hatch chilis ½ pound medium shrimp, 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 ½ cup tomato–clam cocktail, such as Clamato juice ¼ cup plus 2 tablespoons ketchup 3 tablespoons chopped pitted green olives 2 tablespoons chopped fresh cilantro 2 tablespoons finely chopped white onion 1 ½ teaspoons finely chopped oregano ½ teaspoon finely chopped garlic 3 tablespoons fresh lime juice 3 tablespoons olive oil ½ pound crabmeat, picked 1 avocado, pitted, cubed Tortilla chips or Saltines (for serving)
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Directions: |
Directions: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. Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into ¼" 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. Garnish with cilantro. Serve with tortilla chips or crackers. |