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. Side Dish Fried Avocado Wedges With Roasted Corn Recipe by Chef Brian K. Everman Lunch Nashville “Hot Bacon” Pimiento Cheese Burger Recipe by Chef Kelly Bean Lunch Eggplant Parmesan Sandwich With Three Cheeses and Basil Recipe by Chef Neil Doherty Side Dish Baked Green Bean Fries Recipe by Chef Gary Patterson