Miraflores: Amazing Peruvian Cooking Class Ceviche Seafood and Pisco Sour

Peru’s best-known dishes arrive here as a hands-on meal: fresh fish ceviche, tuna tartare, and your own pisco sour. José Antonio and María host the class near Kennedy Park, where they explain the ingredients, share their family distilling story, and guide you through the food and drinks in a compact group of no more than eight.

I like the ten infused pisco flavors, which turn a standard cocktail lesson into a proper tasting. I also like the practical touch of receiving recipes, photos, videos, and food tips for Lima, Cusco, Paracas, the jungle, and northern Peru. The main consideration is that some ingredients are already cut and prepared, so this is more of a guided cooking workshop than a full knife-skills class.

Key points at a glance

• Ten house-made pisco flavors: Taste a broad selection of infused piscos before choosing one for your cocktail.
• Two seafood dishes: Prepare one tuna tartare and one plate of fish ceviche per person.
• Owner-led instruction: José Antonio and María bring personal experience as pisco producers and food hosts.
• Central Miraflores setting: Meet at the Wong Supermarket, about half a block from Kennedy Park.
• Small, friendly format: The class is limited to eight people and takes about 2.5 hours.
• Useful extras: You receive recipes, photos, videos, and recommendations for other parts of Peru.

A Peruvian food lesson in the heart of Miraflores

This class works well as an early activity in Lima because it gives you both a meal and a set of bearings. You meet at the door of the Wong Supermarket in Miraflores, marked by a red apron, and the activity ends at the same point.

The location is especially handy if you are staying near Kennedy Park. The meeting point is about half a block from the park and roughly five minutes from nearby hotels, according to the provider. You do not need to arrange a long ride across Lima for this experience, which matters in a city where traffic can turn a short journey into a slow one.

The setting is an exclusive experience room decorated with Peruvian art. You begin with a short video about Peru’s coast, highlands, and jungle. That introduction gives the food some context before the chopping, mixing, and tasting begin. It also helps you see that Peruvian cuisine is not one narrow style. Seafood from the coast, fruit from warmer regions, and pisco from the Ica area all have a place at the table.

The group limit is eight people. That is small enough for José Antonio and María to answer questions and keep an eye on each preparation. If the schedule has only one booking, the class may become almost private, as happened for one participant. That can make the experience more personal, though the exact group size depends on the date you choose.

Exotic fruit and ten infused piscos

The first tasting sets the tone. You sample exotic Peruvian fruits, then move into pisco macerates, or infused piscos. The hosts produce their own pisco and offer up to ten flavors, giving you a chance to compare the base spirit with fruit and herb combinations.

This is more useful than a quick shot at a bar because you learn how the spirit connects to Peruvian food and local production. José Antonio shares the story of his distillate and explains the drink’s place in Peruvian culture. The class also covers the history and origins of the pisco sour, so you are not simply memorizing a recipe.

The available flavors can vary in appeal from person to person. Passionfruit and chicha morada were singled out as favorites by one participant, but the point is to taste several and choose your own. If you find a flavor you like, bottles may be available to buy from the instructor. Ask about this during the class rather than assuming every flavor will be in stock.

The pisco tasting is generous, so pace yourself. You will later mix a cocktail, and the class includes several food tastings as well. Unlimited water is provided, which is a welcome practical detail.

Tuna tartare comes before the ceviche

The first prepared dish is tuna tartare. The tuna of the day is mixed with soy sauce, sesame oil, avocado, and lemon, then served on crackers. It is a simple combination, but it shows how Peruvian cooking can balance salt, acid, fat, and freshness without requiring a long ingredient list.

You prepare one serving per person. The fish is described as fresh, and several participants specifically praised the quality of the seafood. One account noted fish caught that morning, though availability naturally depends on the day and the local catch.

The tartare is a good warm-up because it does not require the same timing as ceviche. You can focus on how the tuna changes when it meets citrus, and you get a chance to adjust the balance to your taste. If you enjoy cooking, you may wish there were more chopping involved. Some ingredients, including fish and onions, may already be prepared before you arrive. That keeps the class moving and makes it easier for a small group, but it limits the practical instruction a little.

For anyone uneasy about raw seafood, this is the point to ask questions. The activity centers on raw or lightly cured fish, so it is important to tell the hosts about allergies or dietary needs before the session. The provider also offers a vegetarian option, but you should request it in advance.

Mixing your own pisco sour

Next, you enter the professional bar area to make the official pisco sour recipe. You choose the infused pisco you want, then mix your own drink under instruction.

This is one of the most enjoyable parts for people who like taking a recipe home. You are not only drinking a finished cocktail. You see how the selected pisco affects the drink and learn the basic structure of the classic Peruvian preparation.

A chilcano is also available instead of a pisco sour. You should tell the host which option you prefer. The included amount is one pisco sour or chilcano per person, alongside the tasting pours and unlimited water.

The cocktail lesson also adds a social element. The group gathers at the bar, compares flavors, and talks with the hosts. José Antonio’s personal connection to pisco production gives this section more substance than a generic cocktail demonstration. You hear about his work and the story behind the spirit while making the drink yourself.

If you are not drinking alcohol, confirm your preferred arrangement before booking. The supplied details clearly include a vegetarian option and allergy requests, but they do not specify a nonalcoholic replacement.

Ceviche with the hosts’ secret touch

The final dish is fish ceviche, the centerpiece of the activity. You prepare one plate per person using the hosts’ recipe, which they describe as distinctive to their approach in Lima.

The class includes an explanation of ceviche’s history and origins, so the dish becomes more than a quick recipe. You learn how the citrus, fish, onions, and seasonings work together, then eat the finished plate while it is fresh.

Ceviche rewards attention to timing. The fish is not cooked with heat, so freshness and the balance of acid matter. The instructor guides you through the process, and the seafood focus reflects the hosts’ long connection with Peruvian cooking.

The portions are described as generous, and the meal includes the tuna tartare, ceviche, fruit tasting, pisco tasting, and cocktail. At $40 per person, that is a fair package in Miraflores, especially when you count the small group, the owner-led instruction, and the meal you prepare. It is not the cheapest way to sample ceviche, but it gives you a recipe, cultural background, and a practical activity rather than only a plate from a restaurant.

What the personal hosting adds

José Antonio and María are central to the character of this class. The experience takes place in their dedicated space, with a kitchen, full bar, and seating area. Several participants described the welcome as warm and personal, and the hosts often offer suggestions for restaurants and places to visit in Lima and Cusco.

That advice can be useful because it comes during a conversation about food, not as a generic city briefing. You can ask where to eat next, what to see around Miraflores, or how to plan the next part of your time in Peru. The provider also offers recommendations for Paracas, the jungle, and northern Peru.

José Antonio’s role as a pisco producer adds a point of difference. Many cooking classes buy a bottle and teach one cocktail. Here, you can taste a range of house-made infusions and hear the producer explain his own connection to the spirit.

Photos and videos are taken during the activity and shared afterward. One particularly thoughtful touch is a video compilation sent after the class. You should treat this as a bonus rather than the main reason to book, but it can be a nice record of the meal, especially for solo visitors or couples who would otherwise take few pictures together.

A practical choice for different diets and access needs

The class is wheelchair accessible and has an elevator, with no stairs required. That makes the venue easier to use than many small cooking spaces, though you should still share any specific mobility needs when booking.

Vegetarian participants can request an alternative. The standard class is heavily seafood-based, with tuna tartare and fish ceviche as the two main dishes, so a vegetarian request needs to be made before arrival rather than handled casually on the spot.

If you have food allergies, tell the hosts in advance. One participant with coeliac needs was accommodated, but you should not rely on a general assumption about cross-contact or ingredient substitutions. Clear communication before the class is the sensible approach.

English and Spanish instruction is available. State your preferred language when you book so the hosts can prepare for the session. The small group format also helps if you need to ask for a step to be repeated or want more explanation about an ingredient.

Who will get the most from this class

I would recommend this to you if you want to understand Peruvian food by making it, not only ordering it. It suits couples, solo visitors, younger food-focused people, and anyone who wants a relaxed introduction to Lima’s coastal cooking.

It is also a strong first or second-day activity. You leave with restaurant ideas, regional suggestions, and recipes that can guide the rest of your time in Peru. The central Miraflores location makes it easy to fit around a walk in Kennedy Park or other plans in the district.

You may prefer a different class if your main goal is serious culinary technique. The ingredients are partly prepared in advance, and the class focuses on enjoying the food, drinks, and conversation. It gives you enough instruction to repeat the dishes at home, but it is not designed as professional kitchen training.

It may also be less suitable if you avoid raw seafood or do not drink alcohol. The hosts can offer a vegetarian option, but the standard experience is built around fish, ceviche, pisco, and a pisco sour or chilcano.

Timing, cancellation, and overall value

The activity lasts about 2.5 hours. Starting times vary, so check the available schedule before you commit. If the published time does not work, the provider invites you to ask about another schedule.

The price is $40 per person. For that amount, you receive exotic fruit tasting, up to ten pisco macerates, a regional introduction, two prepared seafood dishes, one cocktail, unlimited water, and guidance from the owners. You also receive recipes, photos, videos, and recommendations for other parts of Peru.

That makes the price particularly reasonable for anyone who would otherwise pay separately for a seafood meal, a cocktail tasting, and a guided cultural activity. The value depends less on the amount of food than on the personal instruction and the pisco selection.

You can cancel up to 24 hours ahead for a full refund, and the reserve-now, pay-later option keeps the booking flexible. Those policies are useful if your Lima plans may shift.

Should you book it?

Book this class if you want a personal Miraflores food experience with fresh seafood, owner-made pisco, and useful advice for the rest of Peru. The combination of ten infused flavors, tuna tartare, ceviche, and a hands-on cocktail makes the two and a half hours feel full without becoming a rushed cooking lecture.

Go in knowing that some chopping is done before you arrive and that the standard menu centers on raw seafood and alcohol. Request vegetarian or allergy adjustments ahead of time, choose your language, and ask about a preferred schedule if needed. For most food-focused visitors, the central location and $40 price make this a practical and memorable addition to a Lima stay.

FAQ

Where does the cooking class meet?

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

How long does the experience last?

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

How much does the class cost?

The listed price is $40 per person.

How many people are in the group?

The class is limited to eight participants.

Which languages are available?

Instruction is available in English and Spanish. Tell the provider your preferred language when booking.

What food and drinks are included?

You taste exotic fruits and pisco macerates, prepare one tuna tartare and one fish ceviche per person, and make one pisco sour or chilcano. Unlimited water is also included.

Can I request a vegetarian option or report an allergy?

Yes. Tell the provider about allergies and request the vegetarian option before the class.

Is the venue wheelchair accessible?

Yes. The venue has an elevator and no stairs are required.