Heat grill or oven broiler (or flame‑roast on stovetop) until hot.

Grill or broil chiles until skin is blistered and blackened, turning to get even char (about 10–12 minutes).

After charring, place chiles in a bowl and cover with plastic wrap for ~15 minutes to steam.

Peel off blackened skin, discard seeds, and chop flesh into ≈ ¼‑inch pieces.

Bring salted water to a boil. Add shrimp and cook 2‑3 minutes until opaque.

Transfer shrimp to ice bath to stop cooking. Cool, drain, and pat dry.

In a large bowl, combine: chopped roasted chiles, tomato, jalapeños, tomato‑clam juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, olive oil, and salt.

Gently mix in the cooked shrimp, crabmeat, and avocado cubes.

Spoon into serving dish or large glass. Garnish with bay leaf if using.

Serve cold, with tortilla chips on the side.