12 chefs from luxury hotel restaurants in the Algarve will be at Loulé Municipal Market for three gastronomy workshops dedicated to ceviche. The first of these workshops is scheduled for this afternoon, starting at 15 pm and the rest will take place on April 00th and 16rd. On April 23th there will be a final dinner.
This initiative, open to the general public, is part of the 6th edition of the “Algarve Chefs Week”.
The Câmara de Loulé explains that «these actions take place in a commercial and tourist space recognized for the quality of its fresh fish, not least because in 2016 the “Algarve Chefs Week” will be dedicated to Ceviche, a dish based on raw fish that is marinated in juice. orange, lemon or other citrus, products that, moreover, are eternally linked to the Algarve region and which are found in abundance in the Municipal Market of Loulé».
Although Ceviche is closely associated with Peruvian cuisine, where it is currently possible to find authentic “Cevicherias”, the Loulé municipality guarantees that “its origins date back more than 2.000 years. Some historians, such as Juan Jose Vega, indicate that “seviche” originated from the Arabic word “sibesh” – which refers to acidic foods. Juan Jose Vega also tells how Moorish women marinated the raw fish of the Incas in orange and lemon juice, giving rise to ceviche. The connection to Peru takes place when Moorish women are taken to South America by Pizarro's army as part of the “war spoils” of the Catholic Monarchs of Granada».
This initiative will be attended by Chefs José Leitão (Moonlight Restaurant, Nau Salgados Palace), Vítor Monteiro (L14 Restaurant, Nau Salgados Dunas Suites), Osvalde Silva (Louro Restaurant, Conrad Algarve), Miguel Lourenço (The Olive Tree, Hotel Vale d'Oliveiras), Luís Mourão (Alquimia Restaurant, Epic Sana Algarve Hotel), Bruno Viegas (EMO Restaurant, Tivoli Victoria Hotel), Ricardo Ferreira (Pepper's Restaurant, Tivoli Marina Vilamoura Hotel), Miguel Teixeira (Koi Restaurant, Vidamar Resort Algarve) , David Domingues (A Terra Restaurant, Praia Verde Boutique Hotel), André Simões (Cilantro Restaurant, Hilton Vilamoura Hotel), Marco Alban (O Grill Restaurant, Pine Cliffs Residence, the Luxury Collection Resort) and Luís Correia (Marenostrum Restaurant, Lake Spa Resort).
On April 30, from 19:00 pm to 23:00 pm, the Market will host a dinner where, upon the purchase of 3 vouchers worth 10 euros, the public will be able to taste the creations of these chefs.
These actions at the Loulé Municipal Market precede the start of the “Algarve Chefs Week”, which this year runs from May 6th to 15th, «during a week in which food lovers will be able to taste unique and innovative creations of these renowned Chefs in selected restaurants , on special menus that will highlight the Algarve's products», concludes the municipality.
Program of Workshops at the Municipal Market of Loulé:
April 9th, Saturday (15pm-00pm):
Chef Ricardo Ferreira (Tivoli Marina Vilamoura)
Chef Bruno Viegas (Tivoli Victoria)
Chef Osvalde (Conrad Algarve)
Chef Vitor Monteiro (Salgados Dunas Suites – Nau Hotels)
April 16th, Saturday (15pm-00pm)
Chef André Simões (Hilton Vilamoura)
Chef Luis Mourão (Epic Sana Algarve Hotel)
Chef Miguel Lourenço (Vale D´Oliveiras Quinta Resort & Spa)
Chef Luis Correia (The Lake Spa Resort)
April 23th, Saturday (15pm-00pm)
Chef Miguel Teixeira (Vidamar Resort Algarve)
Chef Marco Alban (Pine Cliffs, A Luxury Collection Resort)
Chef José Leitão (Salgados Palace – Nau Hotels)
Chef David Domingues (Praia Verde Boutique Hotel)
april 30th saturday
Opening Dinner
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