Ceviche and pisco in the same sitting. I love that this class is run by the owners themselves, with José Antonio Castillo and Maria guiding you through Peruvian seafood cooking and the stories behind the spirits. I also love the pace: you taste exotic fruit, sample up to 10 pisco flavors, then you cook and shake drinks right after. One possible drawback to know up front: some prep can be done ahead of time, so you might not do every single knife step from scratch.

You’ll be in Miraflores, close to Kennedy Park, and the whole experience clocks in at 2.5 hours for $40 per person. It’s a small group (up to 8), taught in Spanish or English, and it ends back at the meeting point by Wong Supermarket.

Key Points You’ll Care About

• Owner-led pisco tasting with 10 flavor options you get to choose before your cocktail
• Hands-on tuna tartar and fish ceviche made with seafood-focused techniques
• A bar part of the program where you learn the Pisco Sour background and then make it
• Miraflores location near Kennedy Park for an easy add-on to your Lima day
• Take-home value with shared photo/video clips plus recipes and Lima-region tips
• Vegetarian option available, and you can share allergies ahead of time

Entering the Miraflores Cooking Room Near Kennedy Park

This is the kind of class that starts by slowing you down, getting you into the mood, and then putting you to work. You begin at the door of Wong Supermarket (look for the red apron), and from there you’re led into an exclusive experience room filled with Peruvian art.

Before you touch anything, you’re welcomed with a short video that maps Peru beyond just one city. You see the coast, the highlands, and the jungle—an easy way to understand why ingredients and drinks in Peru don’t all taste the same. It sets up the evening’s theme: seafood and coastal traditions, but with the bigger country story behind them.

A practical detail I appreciate: the space is designed for comfort. There’s an elevator and no stairs, which matters if you’re traveling with mobility needs. And because the group is limited to 8, you’re not lost in a crowd waiting for someone to notice your questions.

The Fruit + Pisco Flight Before You Cook

Before the stove goes hot, you start with taste. You’ll sample exotic fruits, then learn about the history of the INCA drink concept connected to pisco macerado (and you’ll taste pisco macerates as part of that story).

The star here is the pisco line-up. The hosts are pisco producers, and you can taste up to 10 different flavors. You don’t just sip and smile; you learn how these flavors connect to ingredients and regional preferences. After that, you move into choosing the flavor you want for your cocktail step.

For me, this pre-cooking tasting is the difference between a generic demo and a class that actually teaches. By the time you’re shaking a Pisco Sour, you already understand what you like—so the drink feels personal, not templated.

Tuna Tartar: Learning a Peruvian-Style Seafood Texture

Your first food build is tuna tartar. It’s made with tuna of the day mixed with soy sauce, sesame oil, avocado, and lemon, then served on crackers. That mix sounds simple, but it teaches you a key idea: ceviche and tartar work because the acid and fat are balanced.

This is one of those dishes where cutting technique matters, but seasoning does more than you’d think. You’re not just assembling ingredients—you’re learning how flavors behave when they meet each other. Lemon gives snap. Sesame oil adds depth. Avocado rounds it out so the tartar doesn’t taste sharp or flat.

Also, tuna tartar is a smart warm-up. It gets you comfortable handling seafood and tasting as you go, before you jump into ceviche. If you’re new to Peruvian seafood flavors, this is a confidence-builder.

How They Teach Pisco: History, Then Your Cocktail

After you cook that first course, you head into their professional bar area. This is where the evening pivots from kitchen skills to cocktail craft. You get the history and origins side of pisco and Pisco Sour, then you step in to build the drink.

You choose from the pisco flavor options you tasted earlier. Then you make the official Pisco Sour recipe together. The included drink is one per person, and you can also make a Pisco Sour or Chilcano (based on what’s offered during the class flow and your choice).

What I like about this structure is that it avoids the common cooking-class problem: you learn ingredients but never learn why they belong together. Here, pisco is treated as part of the regional food story. It’s not just a drink you can add at the end.

One small timing reality: cocktail-making takes attention. If you’re the type who wants to talk more than act, you’ll still be fine—but you’ll get more out of it if you lean in and follow along while the froth and balance come together.

Lima-Style Fish Ceviche With a Secret Touch

Then comes the main event: fish ceviche. You’ll prepare it with a secret recipe that’s meant to make it genuinely special in Lima. The overall idea of ceviche is simple—fresh fish, acid, and seasoning—but the details are what separate good ceviche from you-thinking-about-it-later ceviche.

Here, you’re not standing around watching. You’re making the dish, learning the logic behind the build, and you end with a plate that reflects the hosts’ exact style. Since the experience focuses on seafood history and tradition, you’re also getting context as you work, so the dish doesn’t feel like random steps.

And yes, there’s an advantage to learning ceviche in a class like this: you can taste the tartar you made earlier, then compare it to ceviche once you add the acid step and the characteristic ceviche seasoning approach. It helps you understand how the same seafood concept changes with preparation.

If you’re a food-first traveler, this part is the “I’ll actually remember how this tastes” moment.

What Makes This Class Good Value for $40

At $40 per person for about 2.5 hours, the value is strongest when you look at everything included—not just the cooking.

You get:

• exotic fruit tasting
• pisco macerate tastings (up to 10 flavors)
• history components tied to Peru’s geography and the origins of ceviche and Pisco Sour
• one plate of tuna tartar per person
• one plate of fish ceviche per person
• one pisco sour or chilcano per person
• unlimited water

That’s a lot for the price, especially because it isn’t just a meal. It’s tastings, instruction, and a small-group format led by the owners (not just a hired guide). The fact that the instructors travel all over Peru, and that they bring that broader food-and-drink perspective into the stories, is also part of what you’re paying for.

Small-group size matters too. Up to 8 people means you’re more likely to get hands-on time and personal feedback when your mixture tastes a certain way.

The Take-Home Treats: Recipes, Photos, and Regional Tips

This is one of those experiences that keeps giving after you’ve left the kitchen. Throughout the class, they take pictures and videos and share them with you. They also send recipes and recommendations and tips for places around Peru, including Lima, Paracas, Cuzco, La Selva, and Northern Peru.

That matters because a cooking class can feel like a fun night that disappears the next morning. Here, you get the ability to recreate the dishes and the inspiration to plan your next stops based on the same food themes.

If you’re a solo traveler, or you just want someone local to point you toward good food and drinks, this is a real benefit. You’re not only leaving with recipes—you’re leaving with a short list of how to build a Peru itinerary around flavors.

Who Should Book This Miraflores Ceviche + Pisco Class

You’ll enjoy this most if you want hands-on cooking plus real cocktail instruction, not just watching someone else work. It’s especially suited to:

• seafood lovers in Lima
• couples or small groups who want a shared activity near where they’re staying
• travelers who care about drink culture and want pisco macerate flavors explained
• people who like structured learning but still want fun conversation with the hosts

It’s also a good option if you need flexibility. There’s a vegetarian option, and the hosts invite you to tell them about allergies in advance. If you have a gluten concern, mention it early so they can guide you on what fits your needs.

One more practical thought: because pisco is part of the experience, you should be comfortable with alcohol being included. If you’re not, ask how it’s handled during the class so you can plan.

The One Thing to Consider Before You Go

The only real “temper your expectations” point is the level of scratch cooking. A few steps may be handled ahead of time, so the class may feel more guided and taste-focused than fully hands-on from ingredient to finished dish without any shortcuts.

That’s not necessarily bad. In fact, it can be a plus: you’re more likely to end up with a great ceviche and a perfectly mixed Pisco Sour instead of a long session where things go sideways.

Should You Book It?

Yes, I’d book this if you want a compact Lima experience that hits multiple senses: seafood cooking, pisco tasting, and cocktail-making, all in a small group led by the owners. The $40 price works out well because you’re getting more than a single dish—you’re getting tastings, instruction, and take-home recipes plus photos and video.

Skip it or switch plans if you’re strictly avoiding seafood flavors, or if you want a class that’s mostly technical cooking with no alcohol element. If that’s you, double-check the vegetarian option and how the drink portion is handled before you commit.

If you’re in Miraflores and you want something genuinely local—close to Kennedy Park, run by people who clearly care about pisco and seafood—this is the kind of evening you can turn into a highlight.

FAQ

How long is the cooking class in Miraflores?

The experience lasts 2.5 hours.

What does it cost?

It costs $40 per person.

Where do we meet, and where does it end?

You meet at the door of Wong Supermarket with a red apron, and the activity ends back at the meeting point.

What do we cook and make during the class?

You’ll prepare tuna tartar and fish ceviche, and you’ll make a Pisco Sour or a Chilcano.

Do you taste pisco before making cocktails?

Yes. You can taste up to 10 different pisco flavors (pisco macerates) before you choose what to use for your drink.

Is there a vegetarian option?

Yes, there is a vegetarian option. Let them know in advance.

Is the class wheelchair accessible, and what languages are offered?

It’s wheelchair accessible and has an elevator with no stairs. The class is offered in Spanish and English.