1/2 lb. plum tomatoes

1 lg. red bell pepper

1 lg. jalapeno chili pepper

1 med. onion, cut in 6 wedges

6 T. fresh lime juice

2 T. fresh orange juice

1 T. catsup

1 t. prepared horseradish

1/2 t. hot pepper sauce

1 lb. Louisiana crawfish tailmeat

1/2 c. chopped tomato

1/2 c. chopped fresh cilantro

1 green onion, chopped

1 ripe avocado, halved, pitted and peeled

1/2 lb. crabmeat, picked and clean

Preheat broiler. Halve and seed tomatoes, bell pepper and jalapeno. Arrange, skin sides up, on a baking sheet. Add onion wedges. Broil until slightly blackened, about 5 minutes. Transfer vegetables to blender. Add lime juice and next 4 ingredients. Blend until almost smooth. Transfer sauce to large bowl. Season with salt and pepper. Refrigerate until cold. Add crawfish to sauce. Mix in chopped tomato, cilantro and green onion. Cube 1 avocado half and slice the other. Fold avocado cubes and crabmeat into ceviche. Garnish with avocado slices and serve. Serves 6.