Ceviche, pisco, and a story you can taste. This Miraflores cooking class is run by the owners, with Jose Antonio Castillo leading the food and drink side, plus 10 pisco macerate flavors to taste before you mix.

I love that you do real hands-on work, not just watch, from tuna tartar to a Lima-style fish ceviche and then finishing with your own classic Pisco Sour.

One possible drawback: if you love cutting everything yourself, some ingredients may be prepped ahead to keep the class running on time.

Key things I found worth getting excited about

• Owners run the class: Jose Antonio Castillo (and his wife) teach, cook, and share the stories behind each step.
• 10 pisco flavors in one session: you taste multiple macerates and pick what goes into your cocktail.
• Hands-on cooking for two dishes: tuna tartar first, then fish ceviche with a Lima-focused recipe.
• You mix your own cocktail: you shake your Pisco Sour (or choose chilcano) at the bar.
• Small group size: limited to 8 people, so questions and pacing feel relaxed.
• Photos, videos, and take-home tips: they capture the experience and send recipes plus Lima, Paracas, Cuzco, La Selva, and Northern Peru recommendations.

Miraflores location that keeps the evening easy

This class is in Miraflores, Lima, and the location is practical. You meet at the door of the Wong Supermarket, marked with a red apron, and the session ends back there. You’re also very close to Kennedy Park, about a half-block away, so it’s an easy fit if you already plan to walk around Miraflores at night.

The small group size matters more than you might think. With a limit of 8 participants, you get hands-on time with the host, not a cattle-line cooking show. And because the owners are the instructors, the conversation stays personal, like you’re being fed and taught by people who genuinely cook this way at home.

The welcome room: Peru on screen, Peru on the plate

You start in an exclusive experience room decorated with Peruvian art. Before you cook, you get a short video that frames Peru beyond Lima, with a coast, highlands, and jungle overview. It’s not just a pep talk. It helps explain why ingredients, drinks, and techniques vary so much around the country.

Then comes the fruit tasting, which I especially like because it sets your palate up for what comes next. You sample exotic fruit and taste how those flavors show up in Peruvian food and drinks. You also learn about the INCA drink angle related to Pisco Macerado, which gives context before the pisco tasting portion starts.

Pisco tasting: 10 flavors, real choices, and a lesson in how it’s made

This is one of the main reasons to book. You’re not doing a quick sip and moving on. You taste up to 10 flavors of pisco macerates, and the hosts explain the purpose behind the choices. Since they say they are pisco producers, you get a life-story level talk about their distillate and how pisco fits Peru’s coastal identity.

After the tasting, you choose the flavor you want for your cocktail. That’s a smart way to keep you engaged, because you’re not just learning Pisco Sour history. You’re steering your own drink from the flavor stage to the mixing stage.

One tip I’d give you: take a moment after each sip and think like a cook. Do you want your cocktail to taste more fruity, more floral, or more spiced? That choice will shape what your Pisco Sour ends up tasting like.

Tuna tartar: a starter that teaches you the flavor logic

Before the bar, you head into cooking mode with tuna tartar. This is the first course, and it’s made with tuna fish of the day mixed with soy sauce, sesame oil, avocado, and lemon, served on crackers.

I like this step because it’s hands-on, but not complicated. It teaches a simple Peruvian approach: bright acid (lemon), aroma (sesame oil), and creamy texture (avocado) plus the salt and depth from soy. Even if you don’t cook at home often, you leave understanding the “why” behind the mix.

And because it’s tuna of the day, it also nudges your expectations toward freshness. Several people highlighted that the fish is fresh, and this course is a good early proof of that.

The bar portion: making your own Pisco Sour, not just reading about it

Now you move into their professional bar space. This is where you learn the true history and origins of Pisco Sour and then build your own drink using the official recipe. You can also choose chilcano as your included cocktail option.

The practical payoff is huge. The cocktail part is short enough to be fun, but detailed enough that you don’t feel like you’re just shaking a drink blindly. Once you taste the base flavors from the macerates earlier, you understand how that choice changes the final result.

If you’re planning a night out in Miraflores, this is also a good pacing move. You’re not stuck drinking in one long stretch, and you still get to eat well. You end up with a meal plus a cocktail you made yourself.

Fish ceviche in Lima style: the part you’ll want to recreate

The final cooking focus is fish ceviche, prepared with the hosts’ secret recipe that they frame as unique in Lima. You make a plate of ceviche per person, and this is where the class shifts from learning flavors to mastering balance.

Ceviche is all about restraint. Too much salt, too little acid, or a heavy hand with heat can knock it off. The way this class is set up, you’ve already practiced the logic with tuna tartar, especially the use of lemon brightness and complementary fats like avocado.

So when you get to ceviche, you’re not starting from zero. You already have a flavor model in your head: freshness plus acid plus seasoning that doesn’t bully the fish.

Several people specifically praised the fish quality, including the idea that the fish is fresh, and that freshness is what makes the ceviche feel more like Peru and less like a tourist version of ceviche.

Diet needs, vegetarian option, and allergy info upfront

This experience includes a vegetarian option. You’re also asked to tell them about any allergies in advance, so you can get the safest version of what you’re eating.

One review also pointed out coeliac or gluten-free suitability, and another mentioned accommodating a gluten allergy. That’s a good sign, but my practical advice is simple: message them your dietary needs before you arrive and be clear about what you must avoid. They ask for allergy information for a reason, and it’s your best move for peace of mind.

What you get besides the meal: photos, videos, and Peru recommendations

The class includes picture and video capture throughout the experience, and they share it with you. That matters if you want memories that go beyond your phone camera. You also get recipes and tips after, including recommendations and guidance across Lima, Paracas, Cuzco, La Selva, and Northern Peru.

I love take-home lists like this because ceviche classes can be fun, but they don’t automatically help you plan the rest of your trip. Here, the hosts treat the cooking class like part of a broader Peru introduction.

If you’re short on time, that kind of practical guidance is often what makes the difference between a trip you enjoy and a trip you remember.

Price and value: why $40 feels fair for what you do

At $40 per person for about 2.5 hours, this doesn’t try to sell you on luxury. It sells you on participation. You taste exotic fruit, sample pisco macerates, cook tuna tartar, cook a ceviche plate, and make your own Pisco Sour (or chilcano). You also get unlimited water.

Where the value comes in is the owner-led format plus the drink tasting. If you’ve paid for cooking classes before, you know the common trap: you might chop a few things and still eat a plate that feels mostly pre-arranged. Here, the structure is geared toward doing, tasting, and then doing again.

And because the fish, pisco, and ingredients are treated as the core of the experience, you leave with a clearer idea of flavor, not just a full stomach.

Who this class suits best (and who might want something else)

This class is ideal if you want Peru through food and drink, not just through a museum-style lesson. It’s also a great match if you like cocktails and want to understand pisco beyond the basic bottle.

It works well for couples and solo travelers too, especially because the hosts share recommendations for where to go next. Several people said the class felt warm and welcoming, and that personal tone is one of its strengths.

If you’re looking for a class that is purely knife skills and you want everything chopped from scratch, keep your expectations flexible. One small drawback that comes up is that some ingredients may already be cut and prepped. You’ll still learn how to assemble and season, but it’s not a fully zero-to-finished meal workshop.

Should you book this Miraflores ceviche and pisco class?

Yes, if you want an owner-led, hands-on night in Miraflores where you cook ceviche, make a tuna tartar, and end with your own Pisco Sour built from a lineup of pisco flavors. For $40 and 2.5 hours, the mix of fruit tasting, cocktail making, and real cooking time is a strong value.

I’d skip it only if you hate pisco as a category, or if you specifically want a super technical cooking class focused mainly on knife work. If you’re there for flavors, stories, and a fun practical skill you can repeat at home, book it and plan to arrive hungry. You’ll leave with a full plate, a shaken cocktail, and a better sense of how Lima tastes.

FAQ

How long is the cooking class?

The experience runs for about 2.5 hours.

How much does it cost?

It costs $40 per person.

Where do I meet the group?

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

What dishes and drinks are included?

You taste exotic fruits and pisco macerates, make tuna tartar, make a fish ceviche plate (one per person), and prepare a Pisco Sour or chilcano per person.

Can they accommodate vegetarian or allergy needs?

There is a vegetarian option. You should tell them about your allergies in advance so they can advise you.

How many people are in the group?

The class is limited to 8 participants.

What languages does the instructor speak?

The instructor speaks Spanish and English.

Is it wheelchair accessible?

Yes, it is wheelchair accessible. The space has an elevator and no stairs.

Do you take photos and share them afterward?

Yes. They take pictures and videos during the experience and share them with you, and they also send recipes and additional tips.