Ceviche and pisco, in one 2.5-hour session. What makes this class fun is the way you jump straight from exotic fruit tastings into hands-on cooking, then finish by shaking your own Pisco Sour. I also love the owner-led approach, with Jose Antonio Castillo and his team teaching you like you’re hanging out at their place, not sitting through a lecture.

One thing to consider: it’s a tight, well-run schedule. A small number of people note that some prep steps may be done in advance, so you might not do every last chop from scratch. If you’re after a slow, step-by-step cooking grind, this won’t feel like that.

Key Points at a Glance

• Miraflores location near Kennedy Park makes it easy to roll in and still have energy for dinner after
• 10 pisco macerado flavors to taste, with the chance to choose your favorite for your cocktail
• Hands-on ceviche and tuna tartar plus an actual bar-style Pisco Sour making moment
• Small group up to 8 people keeps the vibe personal and the questions flowing
• Owner-led instruction (Jose Antonio and Maria) is a big reason the stories feel real
• Take-home recipes and Lima tips for places to eat and visit across Peru

Miraflores Setup: Near Kennedy Park, Not in the Middle of Nowhere

I like that this class starts in a real neighborhood. You meet at the door of the Wong Supermarket wearing a red apron, and you’re only about a half-block from Kennedy Park in Miraflores. That means you can book an activity without turning your day into a logistics project.

Miraflores is also a smart base for food experiences. You’ll likely be able to walk back to your hotel in a few minutes after the class, which matters because you’ll be full and a little buzzy from pisco. The meeting point being so close is one of those practical details that quietly improves the whole day.

Owner-Led Cooking With Jose Antonio Castillo (and Maria)

This isn’t a situation where you sit on the outside of the action. The classes are conducted by the owners themselves, and Jose Antonio Castillo is repeatedly mentioned as warm, welcoming, and highly connected to Peruvian food. Maria is also part of the hosting team in many sessions, and the combination shows in how personal the experience feels.

You’ll get stories tied to ingredients, not just instructions. People mention that Jose Antonio talks through the purpose behind each fruit or herb, and that kind of context helps you cook with understanding later. It’s also why you walk away with more than recipes—you pick up a sense of how Lima’s coastal flavors fit into Peru as a whole.

The Pre-Cooking Welcome Room and Peru-By-The-Coast Video

Before you touch a knife, you start inside an exclusive experience room filled with Peruvian art. Then you’ll get a short video that frames Peru through its geography—coast, highlands, and jungle.

I think that matters more than it sounds. Lima food can feel like it’s all one thing if you only taste ceviche. This intro gives you a mental map so when you later taste pisco macerates and seafood dishes, you understand where the ingredients and traditions come from.

Exotic Fruit Tastings and Pisco Macerado History

Then comes one of the most distinctive parts: tasting exotic fruits, followed by learning about the Inca drink concept tied to Pisco Macerado. You’ll sample up to 10 different pisco flavors, and the class leans into the idea that pisco isn’t one flavor—it’s a whole family.

The fact that they produce their own pisco is a big deal for value. It’s not just a tasting flight; it’s the distiller’s story, plus the logic of what those infusions are doing to the final drink. If you like cocktails, this is the moment that turns the rest of the class from food lesson into a real drinking-and-cooking workshop.

Cooking Your First Plate: Tuna Tartar the Peruvian Way

After the tastings, you cook your first course: tuna tartar. It’s made with tuna fish of the day mixed with soy sauce, sesame oil, avocado, and lemon, then served on crackers.

What I like here is that it’s hands-on but approachable. Tuna tartar is a great first step because you aren’t dealing with complicated dough or long cooking times. You’ll also get a quick lesson in balance—salt, fat, citrus brightness, and creamy avocado—without needing advanced technique.

A bonus is that this plate gives you something substantial before the pisco bar portion. So you’re not just tasting alcohol on an empty stomach, which is a nice way to keep the night fun and not chaotic.

The Pisco Bar Moment: Choose Your Flavor and Make the Official Pisco Sour

Next you head into the professional bar area, where you learn the history of pisco and the origins of the Pisco Sour. Then you pick the pisco flavor you want from the options (up to 10 flavors) and you make the official Pisco Sour recipe together.

This is the part you’ll likely remember most because it’s physical. You’re not just hearing that a good cocktail has texture—you’re shaking it and building it. Reviews also highlight that the hosts explain the process well and share plenty of context behind the drinks, so you’ll understand what you’re doing and why.

One helpful detail: the experience includes one pisco sour or chilcano per person. That flexibility can matter if you prefer a slightly different style of Peruvian drink while still getting the pisco-focused experience.

Fish Ceviche: Lima’s Secret Recipe and Fresh Seafood

Finally, the centerpiece: fish ceviche, made with their secret recipe that they say makes it unique in Lima. You’ll prepare one plate of ceviche per person as part of the included meal.

Ceviche is also where the “value for money” shows up fast. You’re not buying a ceviche somewhere that someone else prepared. You’re learning how to make it, using the seafood they serve during the class. One review specifically notes the fish was fresh and caught that morning, which lines up with the overall emphasis on seafood tradition.

This is also the last step where your senses are fully online. Earlier you tasted fruits and pisco flavors, so when the ceviche arrives, it feels like the flavors finally snap into focus. It’s the kind of ending that makes the whole class feel cohesive, not like three disconnected activities.

What You Get Beyond the Food: Photos, Videos, and Peru Recommendations

This class adds a thoughtful layer after the cooking. During the experience, they take pictures and videos and share them with you. You also receive recipes and recommendations and tips for where to go next, including Lima, Paracas, Cusco, La Selva, and Northern Peru.

That take-home piece is more useful than it sounds. Lima can be overwhelming if you only have a day or two. Having a local’s suggestions across multiple regions helps you build a realistic plan instead of randomly picking what sounds good online. Even if you already have an itinerary, it’s the kind of extra context that helps you choose better restaurants and activities.

Price and Value: $40 for a Real Workshop, Not a Taste and Run

At $40 per person for about 2.5 hours, you’re paying for a high-touch experience. You get exotic fruit tasting, pisco macerate tastings, instruction on the history of ceviche, and the history and origins of Pisco Sour. On top of that, you make two food items—tuna tartar and fish ceviche—plus you make a cocktail.

Here’s the value logic in plain terms: the cost covers (1) time with owners, (2) the ingredients, and (3) the drinks and training. If you’d otherwise pay for ceviche and multiple cocktails in Miraflores, this price can feel like it buys you something better than just eating. It buys the skill and the story behind it.

Also, the group size is limited to 8 people. That matters. In larger group classes, you often feel like you’re part of a crowd. Here, the personal attention is more likely, and Jose Antonio’s hospitality comes through.

Dietary Notes: Vegetarian Option and Allergy-Friendly Communication

If you eat vegetarian, you can request a vegetarian option. They also ask you to tell them about allergies ahead of time, so the kitchen can adjust.

One review specifically mentioned gluten-free support for coeliac/gluten allergy individuals. Still, don’t assume every dish is automatically safe—send your allergy details in advance so they can plan properly. This is especially important because pisco cocktails and sauces can have hidden ingredients.

Language and Pace: Spanish and English, With a Friendly Flow

The class runs with instruction in Spanish and English. In practice, that means you can follow along even if your Spanish is basic. The hosts are also described as patient and welcoming, including when someone arrived late.

As for pace, it’s about 2.5 hours. That’s long enough to taste, cook, learn, and drink, but short enough that you won’t lose half your day. It’s a great fit for an evening you want to feel special, without turning into a travel marathon.

Who Should Book This Cooking Class in Miraflores

This is a strong choice if you want Peru food the practical way: learn a recipe by doing it, taste the ingredients that make Peruvian flavors distinct, and end with a cocktail you can repeat at home.

You’ll likely enjoy it if you:

• Love seafood and want to cook ceviche, not just order it
• Want an authentic pisco experience with the flavors explained
• Prefer small-group instruction instead of big crowds
• Want solid local tips for Lima and beyond
• Like meeting hosts who can answer questions about where to eat and what to do

It may not be your best match if you prefer a slower, ultra-detailed cooking session where every step is fully un-prepped and taught like a class at home. The format is designed to keep momentum, and some prep may be handled ahead of time.

Should You Book It?

Yes—if you want a hands-on Miraflores food night that feels personal and not touristy. For $40, you’re getting more than a meal: you’re getting pisco tasting with up to 10 flavors, making your own Pisco Sour, and cooking ceviche and tuna tartar with owner-led guidance from Jose Antonio Castillo and Maria.

Before you go, do two things. First, tell them any allergies and whether you want the vegetarian option. Second, bring your curiosity—ask questions during the pisco tastings and the cooking steps. This class rewards people who want to learn the why, not just the what.

FAQ

Where is the meeting point for this cooking class?

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

How long is the experience?

The class lasts about 2.5 hours.

What is included in the price?

Exotic fruit tasting, pisco macerates tasting, history videos and origins of ceviche and Pisco Sour, one plate of tuna tartar per person, one plate of fish ceviche per person, and one pisco sour or chilcano per person, plus unlimited water.

How many pisco flavors will I taste?

You can taste up to 10 different pisco flavors.

Will I cook the food or just watch?

You’ll cook. The experience includes preparing tuna tartar and preparing fish ceviche, along with making your own Pisco Sour (or chilcano).

Is there a vegetarian option?

Yes, a vegetarian option is available. You should request it in advance.

Are there options for allergies or coeliac/gluten-free needs?

You can tell the hosts about allergies ahead of time. The experience is described as suitable for coeliac/gluten-free individuals in at least one review, but you should still provide your allergy details to be safe.

What languages are offered?

The class is offered in Spanish and English.

Is this wheelchair accessible?

Yes. The location has an elevator and is described as wheelchair accessible.

Can I cancel or change plans?

Free cancellation is available up to 24 hours in advance for a full refund, and there is a reserve now & pay later option.