Shrimp and crab cocktail with green chili ketchup

Put the serrano chilies, poblano chili and cloves of garlic under the broiler to roast.

Peel the shrimp of their shells and tails.

Set a pot of salty water to simmer and poach the shrimp about a minute until opaque.

Peel the roasted poblano; peel and chop the garlic and chop the serrano and poblano.

For the ketchup base, stir a small can of tomato paste into one cup of water with three tablespoons of cider vinegar and agave syrup.

Add the roasted serrano and garlic at the end, then cool the base quickly by nesting the bowl in ice, and stir the poblano in.

Season with about three quarters of a teaspoon of salt.

Thin it from ketchup to cocktail sauce with about a quarter of a cup of clam juice.

Add the crab meat and the poached shrimp.

Add the garnishes of lime juice, diced avocado, thinly sliced red onion and cilantro, and stir together over the ice so it stays very cold.