Shrimp And Crab Ceviche With Avocado

1. 1/2 lb plum tomatoes; halved, seeded
2. 1 lg red bell pepper; halved, seeded
3. 1 lg jalapeno chili; halved, seeded
4. 1 md white onion; cut into 6 wedges
5. 6 Tbsp lime juice
6. 2 Tbsp orange juice
7. 1 Tbsp catsup
8. 1 tsp horseradish
9. 1/2 tsp Tabasco sauce
10. 1 lb cooked large shrimp; peeled, deveined, cut in 1/2 lengthwise
11. 1/2 cup tomato; chopped
12. 1/2 cup cilantro; chopped
13. 1 green onion; chopped
14. 1 ripe avocado; halved, pitted, peeled
15. 1/2 lb crabmeat; drained, picked over

Preheat broiler. Place tomato halves, bell pepper and jalapeno, skin side up, on baking sheet. Place onion on baking sheet. Broil vegetables until slightly blackened, about 5 mins. Transfer vegetables to blender. Add lime juice and next 4 ingredients. Blend until almost smooth. Transfer to large bowl. Season with salt and pepper. Refrigerate until cold. (Can be prepared 1 day ahead. Cover and keep chilled.) Add shrimp to sauce. Mix in chopped tomato, cilantro and green onion. Cube avocado half. Slice other half. Fold avocado cubes and crab into ceviche. Garnish with avocado slices and serve.