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. Main Dish Short Rib Sandwich With Red Wine Pickles Recipe by Chef Chris Szymanski Dinner Winter Caprese Salad Recipe by Chef Lindsay Noto Main Dish Rosemary & Stout Lamb Shoulder Recipe by Sysco Culinary Team Main Dish All-American Burger and Smothered Cheese Fries Recipe by Sysco Culinary Team