Miraflores: Amazing Peruvian Cooking Class Ceviche Seafood and Pisco Sour

Peruvian seafood and pisco come together in this hands-on Miraflores class, where José Antonio and Maria guide you through tuna tartare, fish ceviche, and your own Pisco Sour. The most unusual part is the tasting of 10 house-made pisco flavors, produced by the hosts themselves.

I like the convenient spot, just half a block from Kennedy Park, and the personal scale, with no more than eight people. I also like that you receive recipes, photos, videos, and Lima recommendations rather than simply eating a meal and leaving.

One small consideration: much of the fish, onion, and other ingredients may already be cut before you arrive. That keeps the 2.5-hour schedule moving, but this feels more like a guided food workshop than a full cooking school where you prepare every ingredient from scratch.

Key points to know before booking

• Ten infused piscos: Taste a wide range of house-made flavors before choosing one for your cocktail.
• Three dishes and drinks: Prepare tuna tartare, fish ceviche, and either a Pisco Sour or Chilcano.
• A very central location: Meet at the Wong supermarket near Kennedy Park in Miraflores.
• Small, personal groups: The class is limited to eight people, and the owners lead it themselves.
• Useful Peru advice: José Antonio and Maria share restaurant and sightseeing tips for Lima, Cusco, Paracas, the jungle, and northern Peru.
• Flexible food needs: Vegetarian requests and allergies should be reported before the class, and the experience is wheelchair accessible.

Starting near Kennedy Park in Miraflores

The meeting point is easy to find: the door of the Wong supermarket, with a host wearing a red apron. The experience room is only half a block from Kennedy Park and about five minutes from nearby hotels, making this a practical choice for a morning or afternoon in Miraflores.

You do not need a long transfer across Lima. That matters here. A cooking class can consume half a day once traffic and pickups are added, but this one begins in one of the city’s most convenient visitor districts. At the end, you return to the same meeting point.

The room has an elevator and no stairs, so the setting works for people who need step-free access. The group size is capped at eight. I would choose this over a large demonstration class if you want to ask questions, get help with the cocktail, or chat with the hosts about where to eat afterward.

The owners, José Antonio and Maria, conduct the class themselves. José Antonio is also a pisco producer, and the class includes his own distillate. That gives the drink portion a personal connection that a standard bar lesson would not have.

A short introduction to Peru by coast, highlands, and jungle

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

This opening gives the food some useful context. Peru is not one single cuisine, and the ingredients, crops, drinks, and cooking habits vary widely from the Pacific coast to the Andes and the Amazon. The video is brief, so do not expect a formal lecture. Think of it as a quick orientation before the food takes over.

The hosts also explain the history and origins of ceviche and Pisco Sour. I like this order because you first learn where the dishes fit in Peruvian culture, then handle the ingredients yourself. It makes the class feel more connected to Peru than a recipe lesson with no local background.

You will also taste exotic fruits. The exact selection can vary, but the point is to introduce flavors you may not encounter at home. Some are used to show the range of Peruvian produce, while others help explain the fruit notes found in infused drinks.

Ten pisco flavors before your first cocktail

The pisco tasting is the most distinctive part of the experience. José Antonio produces his own pisco, and you can sample up to 10 macerated flavors. Pisco macerado is an infused version of the Peruvian spirit, with fruits, herbs, or other flavorings added to the base alcohol.

This is not just a quick sip before cooking. The tasting gives you a chance to compare the different options and choose the flavor you want for your own cocktail. Passion fruit and chicha morada have been especially popular choices, but the class offers 10 options, so your decision is part of the fun.

The hosts explain their connection to pisco and the story of their distillate. That personal detail adds weight to the tasting. You are not simply sampling bottles selected by a bar. You are trying a product made by the people leading the class, while hearing how it fits into their work and lives.

The drinks are generous, so pace yourself. You will later prepare a full Pisco Sour or Chilcano, and the experience includes several tastings before that. If you want to take a bottle home, the pisco can also be purchased from the instructor, subject to availability.

Tuna tartare: a simple first plate

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.

This is a good opening dish because it does not require complex cooking. You learn how the ingredients work together, and the preparation lets the freshness of the fish remain central. The soy sauce brings salt, sesame oil adds a toasted note, avocado softens the texture, and lemon keeps the mixture bright.

The dish is assembled in individual portions, so you make one plate per person. That makes the class feel hands-on even if some chopping has already been done. You are still involved in mixing, seasoning, and plating rather than watching someone prepare everything at a counter.

Freshness matters with raw fish. The class uses seafood as its main focus, and the fish is described as exceptionally fresh, including fish caught the same day on some occasions. Still, you should tell the hosts about allergies before arriving. The class can accommodate vegetarian requests, but you need to communicate that in advance.

If you have a gluten concern, mention it before the class as well. The ingredients can be adjusted for gluten-free diners, and the experience has accommodated coeliac needs, but advance notice is the sensible approach.

Making the Pisco Sour in the professional bar

After the tartare, you move into the bar area to make your own cocktail. The hosts explain the background of pisco and walk you through the official Pisco Sour recipe.

You choose one of the infused flavors, then shake the drink yourself. This is the moment when the class shifts from tasting to participation. You are not just handed a finished cocktail. You learn the proportions and method, including how to create the familiar frothy top.

The included drink is one Pisco Sour or Chilcano per person. The Pisco Sour is the better choice if you want to practice the signature Peruvian cocktail. A Chilcano gives you another classic option, so tell the hosts what you prefer when the time comes.

I like that the cocktail follows the pisco tasting. You can compare the spirit on its own, then see how it changes when mixed with the other ingredients. The lesson is simple enough to repeat at home, and the recipes are sent to you afterward.

This section can be social. The class is small, and the hosts take part in the conversation rather than rushing everyone through a commercial bar station. José Antonio and Maria also give recommendations for restaurants and places to visit, which can be particularly useful if you have just arrived in Lima.

Fish ceviche with the hosts’ secret method

The final dish is fish ceviche. This is the main event for many people, and the class presents it as the hosts’ own recipe, with a preparation they say makes it distinct in Lima.

You prepare one plate per person. The fish is combined with the bright, sharp flavors that define ceviche, and the hosts explain its origins and traditional role in Peruvian food. Since ceviche is served uncooked, the quality of the seafood and the timing of the citrus matter greatly.

The practical value is that you leave with a recipe you can repeat. Ceviche often looks easy, but small choices affect the result: how the fish is cut, when the lime is added, how much seasoning is used, and how quickly it is served. The hosts explain their approach while you prepare the dish.

Some prep work is done before the class, including cutting fish and onions. That is the main limitation if your goal is to learn every knife technique. On the other hand, advance preparation means more time for cultural explanation, tastings, cocktail making, and eating. You will not spend the whole class chopping onions.

The seafood portions are described as generous, and the food is served during the class rather than saved for a later restaurant meal. Plan to arrive hungry, but do not expect a multi-course restaurant menu. The experience centers on two prepared dishes, one cocktail, fruit, and pisco samples.

Photos, recipes, and local advice after the meal

Photography is built into the experience. The hosts take pictures and videos during the class and send them to you afterward, along with a video compilation in some cases.

That is a thoughtful extra, especially if you are cooking with a partner or traveling alone. You can concentrate on the food instead of asking someone else to document each step. The images also help you remember the order of preparation when you try the recipes later.

You also receive recipes and recommendations for Lima, Paracas, Cusco, the jungle, and northern Peru. I would ask specific questions while you are there. Ask about a neighborhood restaurant, a market, a good walking route, or what to do with an extra day. The hosts’ advice is most useful when you explain your own schedule and interests.

This is one reason to book the class early in your stay. You get the food lesson, then practical ideas for the rest of your time in Peru. If your schedule allows only one cooking experience, the added regional advice gives this class more value than a meal alone.

What $40 buys you

At $40 per person, the price is reasonable for a 2.5-hour small-group activity in Miraflores. You receive fruit tasting, up to 10 pisco macerates, a cultural introduction, two seafood dishes, one cocktail, unlimited water, recipes, and photos or videos.

The value is strongest if you care about both food and personal contact. A restaurant meal might give you excellent ceviche, but it will not teach you how to make it, let you choose a pisco flavor, or give you direct advice about the rest of your trip. A cocktail bar might teach you a Pisco Sour, but it will not include tuna tartare and ceviche.

The price also includes the hosts’ time and their own pisco. The experience is limited to eight people, so you are paying for a more personal class rather than a large, low-cost demonstration.

There are limits. You are not preparing every ingredient from the beginning, and the menu is focused on seafood. If you want a broad survey of Peruvian cooking with several hot dishes, desserts, or market shopping, this is not that kind of class. If you want to understand ceviche, pisco, and a few key Peruvian flavors in one central setting, the cost makes sense.

Who will enjoy this Miraflores class most

I would recommend this experience to food-focused visitors who want a gentle introduction to Peruvian cuisine. It suits couples, solo visitors, and younger people looking for an evening activity that combines eating, drinking, and conversation.

It is also a good fit if you want a class with a strong host presence. José Antonio is not simply a person reading instructions from a card. He shares his pisco-making story, explains ingredients, and gives wider advice about Peru. Maria adds to the warm, family-run feel of the session.

The class works well for people staying near Kennedy Park because you can walk to the meeting point from many hotels. The elevator and wheelchair access are useful practical details. English and Spanish are available, so state your language when booking.

You should think twice if you dislike raw seafood, do not drink alcohol, or want a formal culinary course with intensive knife practice. Vegetarian options are available, but you must request one ahead of time. Allergies should also be reported before the class.

Should you book it?

Book this class if you want to make the dishes that define a first visit to Peru: ceviche, tuna tartare, and Pisco Sour. The combination of fresh seafood, 10 infused piscos, a small group, and direct advice from José Antonio and Maria gives you a lot for $40.

I especially like it as an early Lima activity. You can learn the food, collect restaurant ideas, and leave with recipes for home. Just keep your expectations clear: this is a friendly, guided workshop with some ingredients prepared in advance, not a full professional cooking course.

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. The experience ends back at the same meeting point.

How long does the experience last?

The class lasts 2.5 hours. Starting times vary, so check availability when choosing your date.

How many people are in the group?

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

Which dishes and drinks will I prepare?

You will prepare one plate of tuna tartare, one plate of fish ceviche, and either one Pisco Sour or one Chilcano per person.

Are vegetarian and allergy-friendly options available?

A vegetarian option is available. Tell the hosts about allergies or dietary needs before the class so they can prepare accordingly.

Is the experience available in English?

Yes. The hosts offer the class in English and Spanish. Tell them which language you speak when booking.