Tartares and Ceviches Workshop | Miguel Lima

• Language
  Portuguese, English
• Duration
  2H
• Difficulty
  Beginner
• Next Date
  25/04/2026

Tartares and ceviches workshop in Algarve for anyone who wants to learn how to prepare raw fish and meat with real professional technique, precision and creativity. Led by Miguel Lima, founder of Sweet Algarve, this two-hour hands-on session takes you from classic Peruvian ceviche to Asian-style tuna tartare, with an Algarvian twist woven throughout. Groups of 8 to 15 people, practical kitchen work throughout and a final tasting of everything you made.

The workshop covers four distinct preparations from different culinary traditions: a classic Peruvian ceviche using the traditional acid-based curing technique, an Algarvian tropical ceviche that brings local ingredients and flavours into the conversation, an Asian-style tuna tartare with clean precise knife work and bold seasoning, and a classic steak tartare using the techniques professional chefs use to handle raw meat safely and confidently. Miguel guides you through each one with the kind of detail and context that makes the difference between following a recipe and actually understanding what you are doing. The session ends with a tasting of all four preparations and water is included throughout, with other drinks available at the bar.

What you’ll learn

🔪 The technique and logic behind acid-based curing for Peruvian ceviche

🔪 How to prepare an Algarvian tropical ceviche using local ingredients and flavours

🔪 Asian-style tuna tartare knife technique and seasoning principles

🔪 Classic steak tartare preparation using professional raw meat handling techniques

🔪 How to work with raw fish and meat safely, precisely and creatively

What’s included

🍽️ Full hands-on practical workshop with Miguel Lima throughout

🍽️ Preparation of four distinct tartares and ceviches from different culinary traditions

🍽️ Final tasting of all four preparations

🍽️ Water throughout the session

🍽️ Other drinks available at the bar

What you leave with

Four professional-level raw fish and meat preparations you made yourself, a set of knife and curing techniques you can use at home, and a completely different understanding of what ceviche and tartare actually involve.

I am Miguel Lima, founder of Sweet Algarve, a brand dedicated to creating unique workshops and unforgettable gastronomic experiences in the Algarve. My passion is designing interactive experiences that connect people through food, culture and shared moments, combining regional gastronomy with creativity and celebrating local ingredients, artisanal techniques and the warm spirit of southern Portugal. Every experience I design is built around the same goal: that you leave having learned something real and enjoyed every minute of it.

Groups of 8 to 15 participants. Duration two hours. No prior cooking experience needed.

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