Ceviche and pisco, made by you. In this Miraflores workshop, you’ll taste exotic Peruvian fruits, mix drinks, and cook ceviche and tuna tartar alongside the people who run the place. It is equal parts hands-on food class and Peru-by-the-senses storytelling, with seafood at the center.

What I like most is how personal the teaching feels. The class is led by the owners, with José Antonio and Maria at the heart of it, and the group stays small (up to 8), so you get real back-and-forth instead of watching from the sidelines. You’ll also get a proper cocktail lesson, not just a tasting.

One possible downside to keep in mind: some prep may already be done for you (like certain ingredients being cut beforehand), so your cutting time might be less than you’d expect if you’re imagining a fully raw, from-scratch cooking marathon. The good news is you still do the key steps—mixing, assembling, and shaking.

Key things to know before you go

• Owners run the show: José Antonio and Maria teach it themselves, sharing their own pisco story.
• You taste up to 10 pisco flavors: pick your favorite, then make your own official Pisco Sour recipe.
• Hands-on seafood cooking: you’ll plate tuna tartar and Lima-style fish ceviche.
• Miraflores location is fast and easy: about 5 minutes from many hotels, half a block from Kennedy Park.
• You leave with more than recipes: pictures/videos plus Lima-area recommendations for future meals.

Ceviche and cocktail class energy in Miraflores

Miraflores is one of those Lima neighborhoods where you can walk to a lot, eat well, and still get back to your hotel without drama. This class fits that rhythm. You meet near the Wong Supermarket, and the location puts you close to Kennedy Park, so the whole experience doesn’t feel like a long trip out of town.

The setting is described as an exclusive room with Peruvian art and a quick intro video showing Peru’s coast, highlands, and jungle. That short start matters, because Peruvian food doesn’t come from one place—it comes from a whole country of ingredients and techniques. Instead of treating ceviche and pisco like isolated icons, the class ties them to where the flavors come from.

And then you switch from watching to doing. The evening keeps moving: fruit tasting, pisco education, tuna tartar prep, cocktail shaking, and finally ceviche.

Finding the meeting point near Kennedy Park

You’ll meet at the door of the Wong Supermarket with a red apron. The activity ends back at that same meeting point, so you’re not left figuring out how to get home after you’re full and happy.

This is one of the underrated perks of this experience: it is in a practical spot. You’re half a block from Kennedy Park, and it’s around 5 minutes from hotels in the area. For a 2.5-hour class, that saves energy for the part you actually came for—food, drinks, and learning.

The 2.5-hour plan: fruit tasting to your own Pisco Sour

The schedule is built like a tasting menu you can participate in, not just observe. You enter the room, get that short Peru geography video, and then it shifts into hands-on flavor work right away.

Fruit tasting and pisco macerado history

First up: exotic fruit tasting. You’ll learn about the history of an Inca drink mentioned in the class, Pisco Macerado, and taste up to 10 different pisco flavors. This is more than sampling. The class frames the maceration idea—how pisco becomes a base for fruit, herbs, and aromatics—so later, when you’re making cocktails, it clicks faster.

A big point here is that the producers are teaching you. The hosts explain their own life history around their distillate, and that personal angle makes the pisco part feel less like a lecture and more like a story you’re tasting.

Tuna tartar: first seafood plate, simple and fresh

Next you cook your first plate: tuna tartar. It’s made with tuna fish of the day mixed with soy sauce, sesame oil, avocado, and lemon, served on crackers. The method is straightforward, and that’s useful for you as a visitor—if you can repeat it at home, you’re more likely to remember what you learned.

The key is how it teaches balance. You’re tasting salty (soy), aroma (sesame oil), creaminess (avocado), brightness (lemon), and seafood itself. That’s basically the Peruvian palate in a single plate: freshness plus contrast.

The bar section: choose a pisco flavor, then make your drink

After the tuna tartar, you move into their professional bar area. You’ll learn about the history and origins of Pisco Sour, then pick the flavor you want from the 10 options. After that, you shake your own according to the official recipe.

You also get an option listed in the included items: you’ll either prepare one Pisco Sour or one Chilcano per person. In other words, you’re not just watching someone else do the cocktail work—you’re doing it.

The value here is practical. If you want a souvenir that’s more than a bottle, this is it. You’ll leave knowing the structure of a pisco sour and how the infused flavor you chose changes the character of the drink.

Finish with fish ceviche (Lima-style, with a secret recipe)

The last stop is fish ceviche, prepared using their secret recipe that makes it unique in Lima. Ceviche is one of those dishes people think they understand until they see how much technique matters—timing, seasoning, freshness, and how you balance the citrus.

Because this class centers on seafood, you’re getting the full arc: learn the fruit-and-pisco world, then apply it to real plates of the Peruvian coast. And if your group includes people who are less interested in cooking, ceviche is still a great closer because you can taste the end result right in front of you.

The pisco tasting part: 10 flavors and a real producer story

Let’s talk pisco, because that’s where this class goes from good to special.

You’re told the hosts are pisco producers, and they offer tasting of pisco macerates with up to 10 flavors. You’ll hear the history and origins behind pisco, then you choose a flavor and make your own official Pisco Sour recipe using that choice.

What I think makes this section work for you is that it trains your palate. Instead of one standard pisco sour flavor, you get multiple flavor directions, and then you pick the one you want to turn into a cocktail. That small choice makes the whole drink-making part feel personal.

Also, it’s a rare thing to learn cocktail technique from people who produce the base spirit themselves. Some classes stop at mixing; here the hosts connect the ingredient (pisco) to the final flavor (the drink).

Tuna tartar and ceviche: what you’re really learning

You’re making two seafood dishes, and both teach useful concepts.

Tuna tartar teaches modern pairing

Tuna tartar here uses soy sauce and sesame oil alongside avocado and lemon. That combination hints at how Peruvian cooking often plays with outside influences without losing its own identity. You don’t need to label it; you just taste how the flavors work together.

Ceviche teaches freshness and balance

For ceviche, the class leans on a Lima-style approach with their secret recipe. Even without you getting a chemistry lesson, you learn how ceviche should feel: bright, clean, and not heavy. The class also highlights origins of ceviche history, which helps you understand why seafood freshness isn’t a trend—it’s the point.

One more practical note from the experience format: since some ingredients may be prepped already, you may not spend as long chopping as you’d like. But the core value still holds. You’re assembling, seasoning, and tasting, which is where the real learning happens.

Photos, recipes, and the tips that help you eat after class

A lot of cooking classes give you a full stomach and then send you back into the night. This one tries to give you more. During the experience, they take pictures and videos and share them with you.

You’re also sent the recipes and recommendations and tips for Lima plus Paracas, Cusco, La Selva, and Northern Peru. That matters because Peru can feel overwhelming food-wise—cities have different specialties, and coastal seafood isn’t the same conversation as Andes ingredients. These tips can help you build your next meal plan with less guessing.

Price and value: does $40 make sense?

The price is listed as $40 per person, and the duration is 2.5 hours in a small group limited to 8. For Lima, that’s in the category of experiences where the value comes from what’s included and how much is hands-on.

Here’s what you’re getting for the money, based on the class structure:

• Exotic fruit tasting
• Tasting pisco macerates (up to 10 flavors)
• Tuna tartar (you prepare one plate per person)
• Ceviche (you prepare one plate per person)
• One pisco drink per person (Pisco Sour or Chilcano)
• Unlimited water

So you’re not paying $40 for a quick sampling and a story. You’re paying for ingredient education, guided cooking steps, and a cocktail you can replicate. Add in the photos/videos and the recipe send, and it becomes a better deal for people who want a real memory, not just dinner.

If you’re staying in Miraflores and you want one night that combines local food with a practical drink skill, this price feels pretty fair.

Dietary needs: vegetarian option and allergy communication

If you need a vegetarian option, it’s offered. The class also asks you to tell them about allergies, and that communication is your responsibility ahead of time so they can plan appropriately.

One review specifically called out being suitable for coeliac/gluten-free individuals, which suggests they take dietary restrictions seriously. Still, I’d treat this as a heads-up rather than a guarantee: message the operator clearly about your allergy needs before you go, and be ready to confirm what is and isn’t included for your menu.

The tuna tartar and ceviche are seafood-based, so your substitution will depend on the vegetarian plan they provide for your group.

Who this class is best for

This workshop is a strong fit if you:

• Want hands-on cooking in Lima rather than a sit-down tasting
• Care about pisco and want to try multiple flavors before mixing your own drink
• Are traveling as a couple or small group and like interactive classes
• Prefer authentic local hosts over a generic tourist show

It can also work well for solo travelers because the group stays small and the host interaction tends to be personal. And if your Spanish is limited, English is listed as available, which keeps the experience accessible.

Should you book the Miraflores ceviche and pisco class?

If you want a night in Miraflores that feels like Peru, not just like dinner out, I’d book this. The producer-led pisco tasting (up to 10 flavors), the cocktail shaking, and the two seafood plates you prepare yourself add up to a full experience in just 2.5 hours.

Book it especially if:

• You like seafood and you want to learn how it’s built on the plate
• You enjoy cocktails and want more than one flavor choice
• You appreciate small group teaching and direct host attention

Skip it or adjust expectations if you’re mainly seeking a fully uncut, start-from-scratch cooking marathon. Some prep may already be done, so your role is more about assembly, seasoning, and drink-making than hours of raw chopping.

FAQ

FAQ

How long is the cooking class?

It lasts about 2.5 hours.

How much does it cost?

The price is listed at $40 per person.

Where do I meet the group in Miraflores?

You meet at the door of the Wong Supermarket with a red apron.

Do I get back to the same meeting point?

Yes, the activity ends back at the meeting point.

What will I cook and make during the class?

You will prepare one plate of tuna tartar and one plate of fish ceviche, and you’ll prepare one Pisco Sour or one Chilcano.

Will I taste pisco before making the cocktail?

Yes. You can taste pisco macerates, with up to 10 different flavors, then choose the flavor you want for your cocktail.

What language is the instructor?

The class is offered in Spanish and English.

Is it a small group?

Yes. It is limited to 8 participants.

Is there a vegetarian option or help for allergies?

A vegetarian option is available. You should tell the operator about any allergies ahead of time.

Is the place wheelchair accessible?

Yes, it is wheelchair accessible with an elevator and no stairs.

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