Home | Recipes | Sope Ceviche Side Dish Sope Ceviche Global Game Chef Micheal McFarland Sysco Fort Worth Prep 240min Cook 10min Servings 48 Ingredients Print 2 lb Imperial Fresh pico de gallo salsa 4 cups Sysco Natural lime juice 5 lbs Portico Classic peeled and deveined shrimp 5 lb Portico Classic boneless skinless mahi 5 lb 4-6 ounce redfish filet 2 cups Sysco Natural lemon juice Sysco Classic coarse salt flakes (to taste) 48 each 4 inch corn tortilla 1 can chile chipotle pepper in adobe sauce Add to Basket Your items have been added. Directions Print Ingredient availability varies by location* Related Recipes Find more innovative dishes for your menu. Dinner Szechuan-Style Plant Based Stir-Fry Recipe by Sysco Culinary Team Dinner Beyond Sausage® Pizza With Pesto Cream and Cauliflower Crust Recipe by Chef Shannon Newman Blood Orange Goat Cheese Power Salad Recipe by Sysco Culinary Team Dessert Lemon Poppy Seed Bread Cheesecake with Macerated Strawberries & Yogurt Recipe by Sysco Culinary Team