Tampico Style Avocados Recipes

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.
• This recipe and headnote have been updated as a part of our archive repair project.

Steps:

• 1. Scoop out some of the avocado flesh from each avocado half, making a slightly larger cavity than was left by the pit, into a medium bowl. Add crab meat, lettuce, and mayonnaise and gently stir until well combined. Season to taste with salt and pepper. 2. Divide crab salad between avocado halves, mounding it in each avocado cavity. Arrange avocados on a lettuce-lined serving platter, if you like. Garnish avocados with chopped eggs.