Miraflores: Amazing Peruvian Cooking Class Ceviche Seafood and Pisco Sour

Come hungry, leave with recipes. This 2.5-hour class in Miraflores brings Peruvian food and drink together in a friendly, personal setting. I like the chance to taste 10 flavors of house-made pisco before choosing one for a cocktail, and I like that hosts José Antonio and María share practical Lima and Peru tips along the way.

The class also keeps things easy: it is near Kennedy Park, limited to eight people, and conducted in English or Spanish. The main consideration is that some ingredients, including fish and onions, may already be cut before you arrive, so this is more about mixing, seasoning, tasting, and learning than doing every kitchen task from scratch.

Key points at a glance

• Ten pisco macerates: Sample a broad range of infused pisco flavors made by the hosts before selecting one for your drink.
• Three Peruvian specialties: Prepare tuna tartare, fish ceviche, and one Pisco Sour or Chilcano.
• A small, social class: With no more than eight participants, the hosts can answer questions and adjust the pace.
• A handy Miraflores location: Meet at the Wong supermarket, about half a block from Kennedy Park and close to many hotels.
• José Antonio and María host the class: Their personal stories, food knowledge, and destination advice add more than a standard recipe lesson.
• Useful take-home extras: You receive recipes, recommendations for Peru, and photos or videos from the session.

Starting near Kennedy Park

The class begins at the door of the Wong supermarket, where you look for a host wearing a red apron. That meeting point matters in Miraflores, a district where it is useful to have a clear landmark rather than search for an unfamiliar private address.

The activity room is about half a block from Kennedy Park and roughly five minutes from nearby hotels. It has an elevator and no stairs, and the class ends back at the meeting point. If you need a different starting time or private transportation, you can contact the hosts directly.

The group limit is eight people. That is a good size for this kind of class. You have enough company to make the meal social, but you are not lost in a crowd while handling fish or shaking a cocktail.

The setting feels more personal than a restaurant demonstration. José Antonio and María welcome you into a room decorated with Peruvian art, with a kitchen, bar, and seating area. Several people describe it as a family-style welcome, and that helps explain why the class feels like a visit with local hosts rather than a formal cooking school.

A short film before the first tasting

The session opens with a short video about Peru’s coast, highlands, and jungle. It is not a substitute for seeing the country, but it gives useful context before you start tasting ingredients and drinks.

Peruvian cooking changes sharply from one region to another. Coastal seafood, highland produce, and jungle fruits each have their own place in the national food story. The video gives you a quick map of those contrasts, which makes the later conversation about ingredients easier to follow.

You also taste exotic fruits early in the class. The exact selection can vary, but the point is to introduce flavors you might not meet in a typical tourist meal. This is a small part of the experience, yet it gives the class a pleasant sense of discovery before the main dishes begin.

I would pay close attention here if you are planning to travel beyond Lima. The hosts also share suggestions for places to see and eat in Lima, Paracas, Cusco, the jungle, and northern Peru. Solo visitors in particular may find this useful, since the advice comes in the course of a relaxed conversation rather than as a generic information sheet.

Ten infused piscos and the story behind them

The drinks are one of the strongest reasons to book this class. José Antonio and his family produce their own pisco, connected with a small operation in Ica, and the class includes a tasting of up to 10 pisco macerates.

You can sample different infused flavors and learn how the drink is made and used. Reported favorites include passionfruit and chicha morada, though the best choice depends on your taste. Some flavors are sweet and fruit-led, while others may offer a more unusual finish.

This is not simply a tasting flight poured without explanation. José Antonio talks about his own path as a producer and about the place of pisco in Peru. The class presents pisco macerado as an old Peruvian drink, with its own connection to local ingredients and traditions.

The tasting also helps you choose the spirit for your Pisco Sour. That small choice makes the cocktail feel more personal. You are not just handed a finished drink. You decide which flavor you want, then make the drink with the host.

The amount of alcohol is worth keeping in mind. Ten samples plus a cocktail can add up, especially if you attend earlier in the day or have a low tolerance. Unlimited water is included, so use it. You can also choose a Chilcano instead of a Pisco Sour, according to the included options.

Tuna tartare with a simple, fresh profile

The first prepared dish is tuna tartare. It combines tuna of the day with soy sauce, sesame oil, avocado, and lemon, then goes onto crackers.

The recipe is approachable. Soy provides salt, sesame oil adds a toasted note, avocado brings softness, and lemon cuts through the mixture. This is a useful first dish because you can taste how balance works in Peruvian cooking without dealing with a long cooking process.

The fish is served fresh, and the hosts explain the ingredients as you work. Some preparation may already be complete, including cutting the fish or onions. That is the main hands-on limitation of the class. You still mix, season, assemble, and taste, but you may not be chopping every ingredient yourself.

For many people, that is a sensible trade. Raw fish needs careful handling, and pre-cut ingredients keep the class moving within its 2.5-hour schedule. If your main goal is to master knife skills, ask about the preparation before booking. If your goal is to learn the flavor combinations and repeat the dish at home, the format works well.

You receive one serving per person. Portions are described as generous, which is helpful when the meal also includes ceviche, fruit, and a cocktail.

Making your own Pisco Sour at the bar

After the tartare, the class moves to the professional bar. Here you hear more about pisco and prepare the official recipe for a Pisco Sour.

The practical value is clear. You learn the basic proportions, work with your chosen infused pisco, and shake the drink yourself. A well-made Pisco Sour depends on balance and texture, not only on adding ingredients to a glass. The shaking creates the frothy top that gives the cocktail its familiar look.

The hosts guide you through the process, so you do not need prior bartending experience. This is one of the more playful parts of the class, especially for couples or small groups who want an activity that is social as well as culinary.

You can also request a Chilcano. The included experience allows one Pisco Sour or Chilcano per person, while the earlier tasting includes multiple pisco flavors. If you prefer not to drink alcohol, clarify your needs with the hosts before arrival, since the supplied details do not describe a nonalcoholic replacement.

Ceviche is the main event

The final dish is Peruvian fish ceviche, prepared with the hosts’ own recipe. This is the moment when the class focuses most clearly on Peru’s coastal food culture.

Ceviche looks simple, but the details matter. Fresh fish, citrus, seasoning, timing, and texture all affect the result. The hosts explain the origins and history of ceviche while showing you how the ingredients come together.

The fish used in the class is described as exceptionally fresh, and one account specifically notes fish caught that morning. That freshness matters more here than elaborate equipment or a long ingredient list. Ceviche gives you a direct taste of the coast, with the fish left at the center rather than buried under heavy sauce.

You prepare one plate per person and eat it during the session. The hosts refer to their method as a secret recipe, so you should expect guidance rather than a fully measured restaurant formula. You receive recipes afterward, but some cooks may still need to adjust the acidity and seasoning at home.

If ceviche is new to you, this is a useful place to try it. The dish is explained step by step, and the small group allows you to ask about texture, spice, and fish selection. If you already eat ceviche often, the special interest lies in the host’s method and the local context.

Personal hosting makes the difference

José Antonio is the main personality of the experience. He is joined by María, and together they create the warm tone that runs through the class.

Their strengths are hospitality, clear explanations, and enthusiasm for Peruvian food. José Antonio also shares his own story as a pisco producer, which gives the drink tasting a personal reason for being there. You are learning about a family product, not only sampling a branded spirit.

The hosts take pictures and videos during the class and send them afterward. One especially nice touch is a video compilation of the session. This gives you a record of the meal without requiring you to keep your phone in your hand while cooking.

The hosts also offer restaurant and sightseeing recommendations. José Antonio has helped solo visitors plan the rest of their time, while couples have appreciated suggestions for Lima and Cusco. These tips are not the main product, but they add value if you are at the start of a Peru trip.

The class is conducted in English or Spanish. Tell the hosts your preferred language when booking. The activity is also wheelchair accessible, with an elevator and no stairs.

What the $40 price gets you

At $40 per person, the class is priced well for the amount included. You receive fruit tasting, up to 10 pisco macerate samples, a regional introduction, three food and drink preparations, unlimited water, recipes, photos, videos, and destination advice.

The value is strongest if you would otherwise pay separately for a good seafood meal, a cocktail tasting, and a guided cultural activity. You are also getting direct time with the producers and hosts, which is more personal than a short restaurant demonstration.

The price is less compelling if you want a full professional cooking course with extensive knife work, multiple cooked dishes, or advanced technique. This is a short cultural food experience. Its purpose is to help you understand and enjoy key Peruvian flavors, not train you for restaurant work.

The rating of 4.9 from 57 reviews fits the experience’s main strengths: fresh food, generous servings, friendly hosting, useful advice, and a personal atmosphere. The small complaint about pre-cut ingredients is fair, but it is a minor issue unless hands-on preparation is your top priority.

Who should book this Miraflores class?

I would recommend it to food lovers, couples, solo visitors, and younger travelers looking for an easy social activity in Lima. It also suits anyone who wants a first introduction to ceviche and pisco before ordering them elsewhere.

It is a good pick if you value conversation and local advice as much as the food. The hosts’ suggestions can help you decide where to eat and what to see in other parts of Peru.

Vegetarians can request an option, and you should give advance notice about allergies. The information provided specifically notes vegetarian accommodation, while several participants with gluten restrictions found the class suitable after explaining their needs. Still, do not assume every dietary requirement can be handled without confirmation.

Children and people who do not drink alcohol may need to ask more questions before booking. The activity centers on pisco tasting and a cocktail, and the available details do not specify age rules or alcohol-free alternatives.

Practical details before you go

Plan on 2.5 hours, and check available starting times when you reserve. Arrive at the Wong supermarket meeting point and look for the red apron.

Tell the hosts:

• Your preferred language, English or Spanish
• Any allergies
• If you need the vegetarian option
• If you want another time
• If you need private transportation

Cancellation is free up to 24 hours before the activity, and you can reserve now and pay later. Those terms make it easier to fit the class around flights or changing Lima plans.

Should you book it?

Book this class if you want to eat seafood, learn a few recognizable Peruvian recipes, and spend time with hosts who clearly care about their food and drink. The fresh ceviche, personal hosting, and 10-flavor pisco tasting give it more character than a basic cooking demonstration.

Skip it if you want every ingredient prepared from scratch or if alcohol is not part of your holiday plans. For most food-focused visitors staying in Miraflores, though, $40 is a fair price for a generous, friendly afternoon that leaves you with recipes, photos, and a better sense of what makes Peruvian cuisine so enjoyable.

FAQ

Where does the cooking class meet?

Meet at the door of the Wong supermarket in Miraflores. The host will be wearing a red apron, and the activity ends back at the same meeting point.

How long does the experience last?

The class lasts 2.5 hours. Starting times depend on availability.

How many people can join the class?

It is a small-group experience limited to eight participants.

What food will I prepare?

You will prepare one plate of tuna tartare and one plate of fish ceviche per person. The tuna tartare includes soy sauce, sesame oil, avocado, lemon, and crackers.

What drinks are included?

You can taste up to 10 pisco macerate flavors and prepare one Pisco Sour or Chilcano per person. Unlimited water is also included.

Is the class offered in English?

Yes. The hosts conduct the experience in English or Spanish. Tell them your preferred language when booking.

Can I request a vegetarian option?

Yes, a vegetarian option is available. You should tell the hosts in advance.

Is the experience wheelchair accessible?

Yes. The venue has an elevator and no stairs.