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 Asparagus & Hazelnut Burrata Cheese Ravioli Recipe by Sysco Culinary Team Appetizer Shrimp Chicharones Recipe by Chef Adi Mandel Dessert Dark Chocolate Avocado Mousse with Walnut Crust Recipe by Sysco Culinary Team Dessert Quinceañera Cotton Candy Cheesecake with Raspberry Cream Coulis Recipe by Sysco Culinary Team