1. Turn on the grill to high heat. Grill peppers directly over flame, turning occasionally until very tender and blackened all over. This should take approximately 10-12 minutes.
2. Transfer poblanos to a medium sized mixing bowl. Cover with plastic wrap and let steam for 15 minutes.
3. Peel peppers and discard seeds and dice into 1/4" pieces.
4. Next, 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 and drain.
5. In a large bowl, mix poblanos, tomatoes, jalapenos, Clamato juice, ketchup, cilantro, onions, garlic, lime juice, oil, and 1/4 tsp.salt. 
6. Carefully fold in cooked shrimp, deshelled crab meat, and avocado.

1. Transfer to a serving vessel, garnish with cilantro sprig 
2. Serve with tortilla chips

What is Campechana? It comes from Campeche, a coastal state in Mexico, which is known for its seafood dishes, especially the shrimp cocktails offered on the beachside, and their popularity extrends all the way up the coast of Mexico.

Tip from the Chef: After blackened peppers are peeled and seeds have been discarded, it is important to not rinse peppers before dicing. That way, they will preserve their smoky flavor and add a piquant touch to the dish.