Miraflores: Amazing Peruvian Cooking Class Ceviche Seafood and Pisco Sour

Seafood, spirits, and a Lima welcome. This 2.5-hour class brings you into a dedicated cooking room near Kennedy Park, where José Antonio Castillo and his wife share Peruvian food through hands-on dishes and generous tastings. I like the fresh seafood focus and the chance to sample up to 10 house-made pisco flavors before mixing your own drink. At $40 per person, it offers good value, though much of the chopping is prepared before you arrive.

I also like the small group size, limited to eight people, which keeps the class personal and leaves room for questions about Lima, Cusco, Paracas, and other parts of Peru. José Antonio and Maria are warm hosts, but this is more of a guided food workshop than a full cooking course, so you should not expect to prepare every ingredient from scratch.

Key points to know before booking

• Ten infused pisco flavors: Taste the producers’ own macerated piscos and select a flavor for your cocktail.
• Three food and drink preparations: Make tuna tartare, fish ceviche, and one Pisco Sour or Chilcano per person.
• Near Kennedy Park: The meeting point is at the door of the Wong Supermarket, about half a block from the park.
• A very small class: With no more than eight participants, the hosts can give the experience a personal feel.
• Useful Peru advice: You receive recipes, photos, videos, and practical suggestions for Lima, Paracas, Cusco, the jungle, and northern Peru.
• Flexible for different needs: English and Spanish are offered, and vegetarian, gluten-free, and allergy-related requests should be shared ahead of time.

Why this Miraflores class works well

Lima is one of South America’s best food cities, but a restaurant meal only shows you the finished plate. This class lets you see how two familiar Peruvian favorites come together, then gives you enough context to recognize them when you order them elsewhere.

The setting is especially convenient. You meet at the Wong Supermarket on a red apron, right by Kennedy Park in Miraflores. That makes this an easy activity to fit between a walk through the neighborhood, a visit to the Malecón, or dinner nearby. The experience ends at the same place, so you do not need to arrange a separate ride home.

José Antonio and Maria lead the class themselves. Their personal connection to pisco is a major part of the appeal. They produce their own spirit in Ica and bring that work into the class, along with stories about the drink, Peruvian ingredients, and their life around the distillery.

I would choose this experience if you want food, conversation, and cultural background in one sitting. It is less suitable if you are looking for advanced knife skills, a long recipe session, or a formal culinary school atmosphere.

The opening video gives Peru a wider frame

You begin in a private experience room decorated with Peruvian art. A short video introduces the country’s coast, highlands, and jungle before the cooking starts.

That opening matters because Peruvian cuisine is not one single tradition. Seafood and ceviche belong strongly to the coast, while Peru’s fruits, herbs, drinks, and cooking methods connect to many different regions. The video gives you a quick map of those connections before you start tasting.

This is not a long lecture. It is a short orientation that helps you place the food in a larger setting. If you have just arrived in Lima, it can also give you ideas for the rest of your trip.

Exotic fruits start the tasting

The first food activity is a sampling of exotic Peruvian fruits. This is a pleasant way to begin because it introduces flavors you might not recognize from a supermarket at home.

The exact fruit selection can vary, but the class has featured chirimoya, a soft, sweet fruit that makes a memorable dessert-style bite. You also learn how fruit, herbs, and local ingredients appear in drinks and everyday Peruvian cooking.

I like this opening because it slows the class down. You are not rushed straight to the cutting board. You get time to taste, ask questions, and begin understanding why Peruvian food can move from sharp and citrusy to sweet and aromatic within the same meal.

Ten pisco macerates make the tasting lively

Pisco is the center of the drink portion, and the class offers up to 10 macerated flavors. These are infused piscos made by the hosts, not simply a single bottle poured into every cocktail.

You taste the options and then select the flavor you want for your own Pisco Sour. Passionfruit and chicha morada have been popular choices, and bottles may be available to buy from the instructor. If you find a flavor you like, ask about it before the class ends.

The tasting is also a chance to learn the difference between pisco and a standard cocktail base. José Antonio explains the origins of pisco and the Inca drink tradition connected with pisco macerado. The stories are part of what makes this experience feel personal rather than mass-produced.

A practical note: you taste several pisco flavors before making the cocktail. Pace yourself and use the unlimited water provided. This is a food class with alcohol, not a drinking contest.

Tuna tartare is the first dish

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

This is a good first course because it needs no long cooking time and lets you focus on balance. You can taste how the salty soy, nutty sesame oil, creamy avocado, and bright lemon work with the fish.

The fish is described as exceptionally fresh, with some classes using seafood caught that morning. That freshness matters most in a raw preparation. You should still tell the hosts about allergies before the class, especially if you have a seafood, soy, sesame, or citrus concern.

The main limitation is that some ingredients, including the fish and onions, may already be cut. You still mix and season the dish, but the class does not ask you to do every prep task. I see this as a time-saving choice rather than a serious flaw, though hands-on cooks may wish for more knife work.

Making your own Pisco Sour

After the tartare, you move into the professional bar area. Here, the hosts explain the standard Pisco Sour recipe and help you make one drink per person. A Chilcano is also available as an alternative.

The fun comes from choosing the pisco flavor first. A passionfruit version will give you a fruitier profile, while chicha morada offers a more distinctly Peruvian direction. The class lets you take part in the mixing rather than simply placing a drink in front of you.

You also get practical cocktail knowledge you can use later. The Pisco Sour is one of Peru’s best-known drinks, and learning the basic formula helps you judge versions in Lima bars and restaurants. The hosts’ own pisco gives the lesson an extra connection to the source of the spirit.

The drink portion is not only about technique. José Antonio shares stories about producing pisco and the work behind the bottles. That personal link is one of the strongest reasons to choose this particular class instead of ordering a Pisco Sour on your own.

Ceviche brings the class to its main course

The final preparation is fish ceviche, made with the hosts’ own recipe. You prepare one plate per person and then eat it as the finish to the meal.

Ceviche is a simple dish on paper, but the timing and seasoning matter. Fresh fish, citrus, onion, and the right balance of flavor can produce a clean, bright plate. The class explains the origins of ceviche and gives you the recipe afterward, so you can try to recreate it at home.

This is where the seafood focus pays off. The hosts specialize in fish and have a long family connection to the dish. Their method is described as a secret Lima-style recipe, but the class still provides enough instruction for you to understand the main process.

Do not expect a huge multi-course feast. You prepare a tuna tartare, ceviche, and one cocktail, with fruit and pisco tastings along the way. The portions are described as generous, and the finished food forms a satisfying light meal, but this is not a substitute for a full restaurant dinner if you arrive very hungry.

What the personal hosting adds

The strongest feature here is the human side. José Antonio and Maria are not anonymous instructors moving from table to table. They welcome you, explain the food, answer questions, and offer advice for the rest of your Peru trip.

Their suggestions can cover places to eat and things to do in Miraflores, Lima, Cusco, Paracas, the jungle, and northern Peru. That is useful early in a trip, when you are still deciding how to spend your time. If you already have a full itinerary, you can still ask for restaurant ideas or local food tips.

The hosts also take photos and videos during the session. They share those memories afterward, including a video compilation in some cases. That is a thoughtful extra, particularly for solo visitors or couples who might otherwise have few photos of themselves cooking.

The class can feel especially warm when the group is small or when a booking happens to be private. Still, you should treat that as a possible bonus, not a promise. The stated limit is eight participants, and the experience may be shared with other people.

How much value you get for $40

At $40 per person, the price is fair for a 2.5-hour food activity in Miraflores. You are not paying only for three recipes. The cost also covers exotic fruit, several pisco tastings, a cocktail, two seafood dishes, instruction, water, and the hosts’ advice about Peru.

The value improves if you enjoy drinks. Sampling 10 infused piscos on your own could become expensive, and the class lets you compare flavors before choosing one for your Pisco Sour. If you want to buy a bottle afterward, you can ask José Antonio about the available options.

The value is also strong for first-time visitors who want an easy introduction to Peruvian food. You get cultural background without committing to a full-day excursion. The central Miraflores location keeps transport costs and planning time low.

The price may feel less compelling if you only want to eat ceviche. A good seafood restaurant can give you a finished meal more quickly. Book this class for the combination of preparation, tasting, stories, and social time.

Timing, language, and access

The activity lasts 2.5 hours, with starting times based on availability. If the listed time does not suit your schedule, you can write to the hosts about another option.

Instruction is available in English and Spanish. Tell the hosts your preferred language when booking so they can prepare properly. You should also report allergies in advance and request the vegetarian option if needed.

The room has an elevator and no stairs, and the activity is wheelchair accessible. Gluten-free needs have been accommodated, but you should still explain your requirements before arrival rather than assume a recipe can be changed on the spot.

Cancellation is free up to 24 hours before the activity for a full refund. You can also reserve and pay later, which helps if your Lima plans are still shifting.

Who should book this experience?

I would recommend it most strongly to:

• Couples who want a relaxed food activity near their hotel
• Solo visitors who value conversation and practical local advice
• Food lovers interested in ceviche, seafood, and Peruvian cocktails
• First-time visitors who want a short introduction to several regions of Peru
• People who prefer small groups to large demonstrations
• Anyone who wants recipes and photos to take home

Families may enjoy the fruit and food portions, but the pisco tasting makes this feel more adult-focused. People with serious allergies should contact the hosts before booking so they can confirm what can be adapted.

Experienced cooks may find the class too easy, especially because some chopping is done in advance. That said, the hosts’ pisco background and the fresh seafood still give the session a character you will not get from following a generic recipe online.

Should you book the Miraflores cooking class?

Yes, if you want a friendly introduction to Peruvian food with a strong seafood and pisco focus. The combination of tuna tartare, ceviche, infused pisco, and a hands-on Pisco Sour gives you plenty to taste within a short afternoon or evening.

I would book it near the start of your Lima stay. José Antonio and Maria can point you toward restaurants and activities, and the recipes give you a better understanding of what to order afterward.

Skip it if you want a serious chef-training session or if alcohol is not part of your plans. For most visitors who enjoy food, culture, and a personal welcome, $40 buys a useful and enjoyable slice of Miraflores.

FAQ

Where does the cooking class meet?

Meet at the door of the Wong Supermarket in Miraflores. The hosts will be there wearing a red apron. The location is about half a block from Kennedy Park.

How long does the experience last?

The class lasts 2.5 hours. Available starting times depend on the date you choose.

What food will I prepare?

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

What drink will I make?

You can prepare one Pisco Sour or Chilcano per person. You first taste the available macerated pisco flavors and choose one for your drink.

How many pisco flavors can I taste?

The hosts offer up to 10 different pisco macerate flavors. The selection is produced by the hosts.

Is the class offered in English?

Yes. The instructors speak English and Spanish. Tell the hosts which language you prefer.

Is there a vegetarian option?

Yes, a vegetarian option is available. You should request it when booking.

Is the experience wheelchair accessible?

Yes. The venue has an elevator and no stairs, and the activity is wheelchair accessible.

Can I cancel or pay later?

You can cancel up to 24 hours before the experience for a full refund. Reserve-now, pay-later booking is also available.