Miraflores: Amazing Peruvian Cooking Class Ceviche Seafood and Pisco Sour

Peru’s coastal cooking comes together in one small Miraflores class: fresh fish, sharp lime, creamy avocado, and a Pisco Sour shaken by your own hand. The unusual bonus is the tasting of up to 10 house-made pisco flavors, from passionfruit to chicha morada.

I like the personal touch from José Antonio and María, who host the class themselves and share practical advice for Lima, Cusco, Paracas, the jungle, and northern Peru. I also like the location, just half a block from Kennedy Park, and the small group size, capped at eight people. The main consideration is that some ingredients, including fish and onions, may already be cut and prepared, so this is more of a guided cooking workshop than a full knife-skills class.

Key points at a glance

• Ten infused pisco flavors: Taste the producers’ own macerated piscos before choosing one for your cocktail.
• Three Peruvian dishes and drinks: Prepare tuna tartare, one serving of ceviche, and either a Pisco Sour or Chilcano.
• A personal Miraflores setting: Meet near Wong supermarket, close to Kennedy Park and many local hotels.
• Small groups of eight or fewer: The format gives you room to ask questions and work at the counter.
• Useful travel advice: José Antonio and María share restaurant and sightseeing tips for several parts of Peru.
• Recipes and media included: You receive the recipes, plus photos and videos taken during the session.

Starting near Kennedy Park in Miraflores

The class begins at the door of the Wong supermarket, where you look for a host wearing a red apron. The meeting point is convenient if you are staying in Miraflores, since it is close to Kennedy Park and within about five minutes of many hotels.

From there, you enter a dedicated experience room decorated with Peruvian art. A short video introduces Peru’s coast, highlands, and jungle before the cooking starts. That opening matters because Peruvian food is not one single style. Coastal dishes such as ceviche rely on seafood and citrus, while the country’s other regions bring their own ingredients and cooking traditions.

The experience is held in English or Spanish. You should tell the hosts your preferred language, along with any allergies or dietary needs, when you book. A vegetarian option is available, and the activity is wheelchair accessible with elevator access rather than stairs.

The class lasts about two and a half hours. With a maximum of eight participants, it has enough structure to keep things moving without feeling like a large demonstration. If you prefer a different starting time, the hosts invite you to ask.

Exotic fruit and the first taste of Peru

The food portion starts with a tasting of Peruvian exotic fruits. The exact selection can vary, but the point is to introduce flavors you may not meet in a typical Lima restaurant meal.

This is a useful beginning rather than filler. Peru stretches from the Pacific coast into the Andes and Amazon basin, and its produce changes sharply from one region to another. Tasting fruit before the seafood helps you notice how much Peruvian cooking depends on contrast: sweet and sour, fresh and spicy, creamy and crisp.

The hosts also use this time to explain pisco macerado, a Peruvian drink made by infusing pisco with fruit or other flavors. Their family produces its own pisco, and the tasting can include as many as ten varieties.

That is a larger tasting than you usually get in a basic cocktail class. You can compare flavored piscos before choosing the one you want in your Pisco Sour or Chilcano. Passionfruit and chicha morada are two flavors that have been especially popular with people taking the class, but you can decide for yourself.

Go slowly here. The tasting is generous, and you still have a cocktail ahead. The class is designed around drinking and making drinks, so it is best suited to adults who want alcohol to be a real part of the activity.

Tuna tartare with a coastal Peruvian twist

The first dish is tuna tartare. The recipe combines the day’s tuna with soy sauce, sesame oil, avocado, and lemon, then serves the mixture on crackers.

You prepare one plate per person, and the hosts explain the balance of the ingredients as you work. The dish is approachable for a first cooking class because there is no complicated cooking process. The focus is on cutting, mixing, seasoning, and understanding how fresh fish can carry a dish without a heavy sauce.

The fish is described as very fresh, with some sessions using fish caught that morning. That freshness is important in a raw preparation, though you should still tell the hosts about allergies or dietary restrictions before the class begins.

The tartare also gives you a gentler introduction to raw seafood before the sharper ceviche. Avocado softens the texture, sesame oil adds a toasted note, and lemon brings the acidity that later becomes the central feature of the ceviche.

One practical point: preparation may be partly done before you arrive. On some sessions, ingredients such as onions and fish are already cut. If your goal is to practice every stage from chopping onward, ask the hosts how hands-on the preparation will be. If your goal is to eat well and learn a reliable recipe without spending the whole afternoon at a cutting board, the advance preparation is helpful.

Choosing a pisco for your own Pisco Sour

After the tartare, you move to the professional bar for the cocktail lesson. Here, the hosts explain the origins of pisco and the official recipe for a Pisco Sour.

You choose the infused pisco flavor you like, then make your own drink with guidance from the hosts. The lesson includes the mixing and shaking, so you are not simply handed a prepared cocktail. You get to see how the drink comes together and adjust your choice of flavor to suit your taste.

A Chilcano is also available instead of a Pisco Sour. That gives you a useful option if you prefer a longer, lighter cocktail or simply want to try another Peruvian classic.

The pisco segment is one of the strongest reasons to book this class rather than a standard ceviche lesson. The hosts are producers, not just bartenders presenting a generic bottle. They talk about their own distillate and the story behind their work, which gives the tasting a personal edge.

Bottles of the infused pisco may also be available for purchase. If you find a flavor you like, ask about it before leaving. The activity does not say that buying bottles is required, so treat it as an optional extra.

You should also pace yourself. You taste several pisco flavors and then make a cocktail, all before the final dish. Unlimited water is included, which is useful and should be taken seriously.

Learning the ceviche method

The final main dish is fish ceviche, prepared with the hosts’ own recipe. You make one plate per person, using the same central idea found in ceviche across Peru: very fresh fish, citrus, onion, and seasoning brought together just before serving.

The hosts explain the origins of ceviche and show how the ingredients work as a group. The value here is not just the plate you eat at the end. You leave with a recipe and a better sense of timing, which is essential for ceviche. The fish should remain fresh and lively rather than sit in citrus for too long.

The class describes its ceviche as a special house recipe in Lima. You should expect a guided version rather than a formal chef-training lesson, but the format gives you a practical method you can repeat at home.

Freshness is a recurring theme. The fish may have been caught that day, and the hosts focus on seafood as their specialty. That makes this part especially useful for anyone who wants to understand why ceviche tastes different in Peru than in a restaurant far from the coast.

The portions are described as generous. Since you also eat tuna tartare and drink a cocktail, arrive ready for a full snack or light meal rather than a quick sample.

What makes the hosts part of the experience

José Antonio and María are central to the tone of the class. José Antonio leads much of the instruction, tells the story of the pisco production, and shares suggestions for restaurants and places to visit.

You also get cultural context without having to sit through a long lecture. The opening video covers Peru’s geography, while the food and drink explanations connect that broad picture to what is on your plate.

The hosts have helped solo visitors, couples, and small groups. A solo participant may find the small format comfortable, while couples can share the work without being lost in a large class. The setting is described as warm and family-oriented, with a seating area, bar, and kitchen space.

The personal guidance continues after the food is finished. The hosts send recipes and recommendations for Lima, Paracas, Cusco, the jungle, and northern Peru. For a first visit to the country, those suggestions can be as useful as the ceviche recipe, especially if you want help choosing your next meal or day trip.

They also take photos and videos during the session and share them afterward. This is a nice benefit for solo visitors who otherwise have few pictures of themselves cooking, though you can tell the hosts if you prefer not to be photographed.

Price, timing, and who gets the best value

At $40 per person, the class offers a solid amount for the price. You receive fruit tasting, a pisco tasting, three prepared items, cultural background, unlimited water, recipes, travel advice, and photos or videos.

The value depends on what you want from a cooking class. If you are looking for a detailed professional lesson with every ingredient measured and every knife cut practiced, this may feel light on technique. If you want to eat fresh seafood, learn several Peruvian staples, sample unusual pisco flavors, and meet local hosts, the price makes sense.

The two and a half hour length is also well judged. It gives the class time to cover food, drink, and conversation without turning into a full-day commitment. You can fit it around sightseeing in Miraflores, especially if you are staying near Kennedy Park.

The alcohol component is substantial, not incidental. You taste several infused piscos and prepare a cocktail, so this is not the right pick for someone avoiding alcohol. The hosts do provide water, and you can choose between a Pisco Sour and Chilcano.

The class is also a good choice for visitors with limited time in Lima. Instead of spending separate evenings searching for a seafood restaurant, cocktail bar, and cultural introduction, you get all three in one short session.

Practical details before you book

The activity offers free cancellation up to 24 hours before the start time, and you can reserve while paying later. Check the available start times because they can change.

Tell the hosts about allergies in advance. Gluten-free needs have been accommodated, but you should still explain your restrictions clearly before arriving. Vegetarian participants can request the vegetarian option.

English and Spanish are available. If you need another schedule, write to the hosts rather than assuming the listed time is the only choice.

The class is wheelchair accessible and has an elevator. The formal meeting point is the Wong supermarket door, with a red-aproned host waiting there. The activity returns to the meeting point at the end.

Because the group is limited to eight, booking ahead is sensible during busy periods. Smaller groups may also lead to more direct time with José Antonio and María.

Who should book this Miraflores cooking class?

I would choose this experience if you want an easy introduction to Peruvian seafood and pisco without committing to a formal culinary school. It works especially well for couples, solo visitors, food-focused people, and anyone spending a few days in Miraflores.

It is also a strong first or second activity in Lima. The hosts give suggestions for the rest of your stay, and the food provides a useful starting point for understanding Peru’s coastal cooking.

You may want another class if your priority is advanced technique, extensive chopping practice, or a menu with several cooked dishes. Some preparation is completed before the session, and the focus is on fresh assembly, explanation, tasting, and conversation.

Should you book it?

Book this class if you want fresh seafood, a personal host-led setting, and a serious pisco tasting in one convenient Miraflores activity. The best parts are the house-made flavors, the fresh ceviche ingredients, the small group, and the practical advice you receive for the rest of Peru.

Skip it if you do not drink alcohol or want a long, technical cooking lesson. For most food lovers, though, $40 buys a friendly introduction to three Peruvian favorites and a useful evening of eating, mixing, and learning.

FAQ

Where does the cooking class meet?

Meet at the door of the Wong supermarket in Miraflores. Look for the host wearing a red apron.

How long does the activity last?

The class lasts about two and a half hours. Starting times depend on availability.

How many people are in the group?

The group is limited to eight participants, making it a small-group activity.

Which languages are available?

The class is offered in English and Spanish. Tell the hosts which language you speak.

What food and drinks are included?

You taste exotic fruit and pisco macerates, prepare tuna tartare and fish ceviche, and make either a Pisco Sour or Chilcano. Unlimited water is included.

Can I request a vegetarian option?

Yes. Tell the hosts in advance if you want the vegetarian option.

Is the activity wheelchair accessible?

Yes. The venue has an elevator and does not require stairs.

Can I cancel or pay later?

You can cancel up to 24 hours before the activity for a full refund. Reserve now and pay later is also available.