Miraflores: Amazing Peruvian Cooking Class Ceviche Seafood and Pisco Sour

Peru’s best-known dishes and drinks come together in one compact Miraflores class: fresh fish ceviche, tuna tartare, and a pisco sour. José Antonio and María also produce their own pisco, so the tasting includes up to 10 infused flavors, from fruit-based choices to distinctive local combinations.

I like the small maximum of eight people, which keeps the class personal, and the easy location, half a block from Kennedy Park. I also like that you receive the recipes and practical suggestions for Lima, Paracas, Cusco, the jungle, and northern Peru.

The main consideration is that this is more of a guided preparation class than a serious chef’s workshop. Some ingredients, including fish and onions, may already be cut, so you spend more time mixing, seasoning, learning, and eating than mastering every knife skill.

Key points to know before booking

• Ten infused pisco flavors: Taste the hosts’ own macerated piscos before choosing one for your cocktail.
• Three hands-on preparations: Make a tuna tartare, one ceviche, and either a pisco sour or chilcano.
• Small Miraflores setting: The class is limited to eight people and sits close to Kennedy Park.
• José Antonio leads the cultural story: A short video introduces Peru’s coast, highlands, and jungle before the cooking begins.
• Useful extras included: You receive recipes, local food and sightseeing suggestions, plus photos and videos from the session.
• Flexible for many diets: Vegetarian, gluten-free, and allergy needs can be discussed in advance, but you should state them when booking.

A seafood class with a pisco tasting built in

This experience works because it does not treat ceviche as an isolated recipe. You begin with a quick look at Peru’s geography and food culture, then move through ingredients, pisco, seafood, and cocktails in a relaxed order.

The setting is an exclusive experience room filled with Peruvian art. The meeting point is at the door of the Wong Supermarket, where the hosts wear red aprons. From there, you enter the class space, which is only a short walk from Kennedy Park and convenient for many Miraflores hotels.

The atmosphere is personal rather than formal. José Antonio leads much of the presentation, and María also helps host the class. Their own connection to pisco gives the drink section more substance than a standard cocktail lesson. You are not simply handed a bottle and told to shake it. You hear how their distillate fits into their family story and production work.

The class lasts about two and a half hours. That is long enough for several tastings and dishes without taking up an entire day of sightseeing. If you have a busy Lima schedule, this fits neatly into an afternoon or evening.

Starting with Peru’s coast, highlands, and jungle

The opening video introduces the three major geographic areas of Peru: the coast, highlands, and jungle. This matters because Peruvian food changes sharply from one region to another. The country’s cuisine is not just ceviche and potatoes, and the video gives you a quick frame for understanding that variety.

I find this a useful start for first-time visitors. You get context before the ingredients appear, and the hosts can connect food traditions to places you may visit later. They also provide suggestions for Lima, Paracas, Cusco, the jungle, and northern Peru, which can help you shape the rest of your trip.

This part is brief, so do not expect a full lecture on Peruvian history or regional cooking. Its purpose is to set the scene and help you see the meal as part of a larger food culture.

Exotic fruit before the cooking begins

The fruit tasting gives you an early introduction to ingredients you may not recognize from home. The experience promises a selection of exotic Peruvian fruits, with hosts explaining how they are used and what they mean in local cooking and drinks.

This is a pleasant way to begin because it is light, social, and does not require any cooking skill. It also breaks up the seafood focus. If you are traveling with someone who is less interested in raw fish, the fruit and pisco sections offer something different to enjoy.

The exact fruit selection is not fixed in the supplied details, so you should expect variety rather than a guaranteed list. One experience included chirimoya, a creamy fruit that made a memorable finish. Other fruit may appear depending on availability.

Tasting ten flavors of pisco macerado

The pisco tasting is the unusual feature here. The hosts produce their own pisco and offer up to 10 macerated flavors. Macerated pisco is made by infusing the spirit with other ingredients, creating a range of aromas and tastes that go well beyond plain grape distillate.

You taste the options and choose one for your own cocktail. Passionfruit and chicha morada were especially popular choices in the experience feedback, but the exact selection can vary. The tasting gives you a chance to compare flavors before making a decision, rather than ordering a drink without knowing what is in it.

José Antonio also explains the origins of pisco and its role in Peru. The story is personal as well as cultural, since the family produces the spirit themselves. Bottles may be available for purchase from the instructor, giving you a way to take home a flavor you enjoyed.

A practical warning: this is a generous drink-centered activity. Even with unlimited water available, pace yourself during the tasting. The class includes a cocktail later, so you do not need to rush through every sample.

Making tuna tartare with fresh ingredients

The first prepared dish is tuna tartare. The fish is mixed with soy sauce, sesame oil, avocado, and lemon, then served on crackers. It is a straightforward combination, but it shows how acidity, salt, fat, and texture work together in a raw seafood dish.

The fish is described as the catch of the day, and several sessions used fish caught that morning. That freshness is important here because the dish is served raw. You should tell the hosts about allergies or dietary restrictions before the class, especially if you have seafood, soy, sesame, or citrus concerns.

You prepare one portion per person, so this is not just a demonstration. At the same time, some preparation may already be finished. Onions and fish, for example, may be cut in advance. That keeps the class moving and reduces the time spent on basic chopping, but it also means you will not get a complete knife-skills lesson.

The tartare is served on crackers, and the portion sizes are described as generous. It functions as the first course, giving you something to eat before the cocktail and ceviche sections.

Shaking your own pisco sour

After the tartare, you move into the professional bar area. Here you learn the standard pisco sour recipe and prepare one drink for yourself. You choose the infused pisco flavor, then work with the hosts to mix and shake the cocktail.

The value is in the process. You learn how the chosen infusion changes the character of the drink, and you get to make the cocktail rather than merely watch it appear. The class also covers the history and origins of the pisco sour, so the bar lesson has cultural context as well as practical use.

A chilcano is available as an alternative. This gives you some flexibility if a pisco sour is not your preferred drink. The class description does not provide the exact recipe for the chilcano, so ask the hosts about the ingredients if that choice matters to you.

This is a good part of the class for couples and friends because everyone can compare flavors and results. It also makes the experience useful after your trip. You leave with a recipe you can repeat, assuming you can find the right pisco at home.

Finishing with Peruvian fish ceviche

The final dish is fish ceviche, prepared with the hosts’ own recipe. Ceviche is one of Peru’s signature foods, but the details matter: the freshness of the fish, the balance of lime or lemon, the seasoning, and the timing before serving all affect the result.

The class explains the history and origins of ceviche while you prepare one plate per person. The hosts describe their version as having a distinctive Lima style, and the seafood focus is one reason this class makes sense for people who want more than a generic Peruvian cooking lesson.

You should expect the ceviche to be assembled rather than cooked with heat. The citrus changes the texture and flavor of the fish, but it does not replace safe handling. Anyone with raw seafood concerns should raise them before booking.

The order of the class works well. By placing the ceviche last, the meal ends with the dish most closely linked to Peru’s coastal identity. You also finish with a complete plate rather than a tiny sample.

What makes the hosts part of the experience

The strongest feature is the human side of the class. José Antonio is presented as a producer, host, storyteller, and guide to food in Peru. María helps create the warm, informal feeling that several sessions are known for.

Their role goes beyond explaining recipes. They offer recommendations for restaurants, places to stroll in Miraflores, and sights to see in Lima and Cusco. For a solo visitor, that advice can be especially helpful. You can ask questions about the rest of your trip while you eat, rather than trying to decode a city map alone.

The hosts also take photographs and videos during the experience. These are shared afterward, along with a video compilation in some sessions. That is a thoughtful extra, especially if you are traveling solo or want a record of the class without stopping to take pictures yourself.

The trade-off is that the experience depends heavily on the hosts’ personal style. If you prefer a strict, timed cooking school with technical instruction and restaurant-level precision, this may feel informal. If you want conversation, local suggestions, and a welcoming introduction to Peruvian food, the format should suit you well.

Who gets the most value from the $40 price

At $40 per person, the class offers more than a single meal. The price includes fruit tasting, up to 10 pisco macerates, two prepared seafood dishes, one cocktail, water, cultural background, recipes, and follow-up photos and videos.

The value is strongest if you would otherwise pay separately for a ceviche meal, a cocktail tasting, and a guided food activity. You also get a small group, with no more than eight participants, which gives you a better chance to ask questions and take part in each preparation.

It is less compelling for someone who wants a bargain lunch or already knows Peruvian seafood and pisco well. You are paying for the setting, explanations, personal attention, and drink tasting as much as for the food itself.

The Miraflores location adds practical value. Being half a block from Kennedy Park and about five minutes from nearby hotels makes this easy to fit between other plans. There is an elevator and no stairs, and the activity is wheelchair accessible.

Free cancellation up to 24 hours before the start and reserve-now, pay-later booking provide useful flexibility. Starting times vary, so check availability and contact the hosts if you need another schedule or private transport.

Dietary needs and preparation details

You should tell the hosts about allergies, your preferred language, and any vegetarian request when booking. A vegetarian option is available, and gluten-free diners have been accommodated during the class.

The standard menu is strongly seafood-based, with tuna tartare and fish ceviche. If you avoid raw fish, seafood, soy, sesame, avocado, citrus, or alcohol, ask exactly what can be changed before you arrive.

The class is offered in English and Spanish. Since the experience includes cultural background and recipe instruction, language choice matters. Select the language in which you can comfortably follow safety guidance and cooking explanations.

Because ingredients may be partly prepared in advance, this is accessible to beginners. You will not need advanced cooking skills. The focus is on combining ingredients correctly, learning the flavor balance, preparing the cocktail, and understanding the dishes.

Is this the right Miraflores food experience for you?

I would book this class if you want a friendly introduction to Peru through its most famous coastal dishes and national cocktail. It is especially suitable for couples, solo visitors, small groups, and anyone who likes food with a story attached.

The best reasons to choose it are the 10-flavor pisco tasting, the fresh seafood, the small group size, and the practical advice for the rest of your trip. The class also works well early in a Lima visit, since José Antonio and María can point you toward restaurants and activities after the session.

I would choose another type of class if your main goal is knife technique, a long multi-course meal, or advanced culinary training. This is a social food experience with real preparation, not a professional cooking course.

For $40, the combination is fair: you taste widely, prepare three items, eat what you make, and leave with recipes and local guidance. If ceviche, pisco, and personal hosting are high on your Lima list, this is an easy activity to fit near Kennedy Park.

FAQ

Where does the cooking class meet?

You meet at the door of the Wong Supermarket in Miraflores, where the hosts wear red aprons. The experience ends back at the meeting point.

How long does the experience last?

The class lasts about two and a half hours. Starting times vary, so check availability when booking.

How much does the class cost?

The listed price is $40 per person.

What food will I prepare?

You prepare one portion of tuna tartare and one portion of fish ceviche per person. The tuna tartare includes tuna, soy sauce, sesame oil, avocado, and lemon, and is served on crackers.

What drinks are included?

You taste up to 10 pisco macerado flavors and prepare one pisco sour or chilcano per person. Unlimited water is also included.

Is the class available in English?

Yes. The hosts offer the experience in English and Spanish. You should state your preferred language when booking.

Can I request a vegetarian or allergy-friendly option?

Yes. A vegetarian option is available, and you should tell the hosts about allergies or dietary needs in advance. Gluten-free diners have been accommodated.

Is the experience wheelchair accessible?

Yes. The location has an elevator and no stairs, and the activity is listed as wheelchair accessible.