The pisco tasting starts before you cook. In Miraflores, I like that this class is led by owners who share Peru stories as you taste and make your own food. You’re steps from Kennedy Park, yet the experience feels like you’ve been invited into someone’s kitchen.

Two things I really liked: first, the hands-on cooking is real, not just watching. You’ll make both tuna tartar and a Lima-style fish ceviche. Second, the pisco portion is a full education, with tasting flights that can include up to 10 flavors before you shake your own cocktail.

One possible drawback: a couple of steps may feel slightly staged, since some prep can be done ahead of time. If you love doing literally every single chopping step yourself, you might want to set expectations that not everything is fully from scratch.

Key highlights worth getting excited about

• Owner-led, small group (up to 8) so you get questions answered while you’re cooking
• Up to 10 pisco flavors in the tasting phase, then you make the official recipe of pisco sour
• Tuna tartar + ceviche plus a cocktail, all made by you in one 2.5-hour session
• Exotic fruit tastings tied to Peru’s food culture, not just random bites
• Photos and video taken during the class, plus recipes and stay tips at the end

Your first stop: the Miraflores “welcome room” and Peru’s flavor map

This class starts in a dedicated experience room that’s dressed with Peruvian art, so you immediately shift into the right mood. You get a short welcome video that frames Peru beyond Lima, showing the coast, highlands, and jungle. It’s a quick way to understand why ingredients taste the way they do in different regions, and why pisco and seafood are such a big deal in this country.

Then you move into the tastings. The exotic fruit portion is not just sweet treats. It’s a practical palate warm-up. Many of the flavors you’ll encounter in Peru’s drinks and seafood dishes show up in fruit and herbs first, so you start training your taste buds for what you’re about to build.

This is the part that helps if you’re not a “food science” person. You don’t need to know anything. You just taste, learn why it matters, and get ready to cook.

Pisco Macerado story time, plus a flight of up to 10 flavors

After the fruit tastings, you get the pisco story with a specific focus: they explain the history behind pisco macerado (sometimes connected in their teaching to older Inca-era drinking traditions). What I like here is that it’s not only dates and definitions. They connect the drink to place, technique, and ingredients.

Next comes the highlight: you can taste up to 10 flavors of their house pisco. Since the hosts are pisco producers, the tasting doesn’t feel like a generic “try a few samples.” It feels like a small lesson you can actually taste. You’ll choose a flavor you want before you start making your cocktail, which makes the whole process feel personal.

Practical note: pisco is aromatic and can be strong. If you’re sensitive to alcohol, take it slow. The flight is meant to be sampled, and water is included throughout.

Cooking tuna tartar: a simple method with real flavor payoff

Once the tasting part is done, you get into the cooking. The first plate you’ll make is tuna tartar, using tuna of the day mixed with soy sauce, sesame oil, avocado, and lemon, served on crackers.

I like this starter because it’s hands-on but not overly complicated. You’ll learn how to balance creamy (avocado), bright (lemon), salty (soy sauce), and nutty (sesame oil) flavors. It’s also a good reminder that Peruvian cuisine isn’t stuck in one flavor style. It’s built from mixing influences, then turning them into something distinctly local.

If you’re worried about mess or skill level: this is a class, not a competition. The goal is for you to walk out able to repeat the idea at home, not to plate like a restaurant.

Also, the fish is repeatedly described as very fresh, and in Peru that matters. The taste of ceviche depends on freshness. Starting with tuna tartar helps you learn what freshness does to texture and flavor.

The bar portion: make your own pisco sour (or chilcano)

After tuna tartar, you head into their bar area to learn the history and origins behind pisco sour. Then you get the “do it yourself” part: you pick one of the flavors from the tasting options and help make the official pisco sour recipe together.

They also offer chilcano as an option for the included drink. Either way, this is where you’ll understand that pisco isn’t only a spirit you drink. It’s a key ingredient with a specific role in the cocktail’s balance.

Why this matters for you: pisco sour is one of the first Peruvian cocktails people try, but it’s easy to get it wrong elsewhere. The foam, the sour balance, and the flavor choice all depend on technique. Being in the bar while they guide you means you can actually replicate your favorite version later.

A small bonus: the hosts take pictures and videos during the experience, so your cocktail moment won’t just live in your memory.

Lima’s signature finale: fish ceviche with a secret recipe touch

Finally, you get to the main dish: fish ceviche, made with a secret recipe that they say is unique in Lima. Ceviche in Peru is often treated like a regional identity. Even when the basics look similar (fish, acid, seasonings), the details vary by place and by household.

In this class, you’ll make a full plate of ceviche per person. That means you aren’t just tasting a finished dish. You’ll be involved in the process enough to understand why it tastes the way it does.

One more reason ceviche classes are worth it: you learn timing and seasoning mindset. Ceviche is forgiving only up to a point. If acid hits too long, texture can change fast. If seasoning is light, the whole thing tastes flat. Getting hands-on guidance in a short 2.5-hour session is exactly the kind of “skill transfer” you want from a cooking class.

What you’ll take home: recipes, tips, and a full night’s value

By the end, you’re not leaving hungry. You’ll have made and eaten tuna tartar and ceviche, and you’ll have had one pisco sour (or chilcano). Water is included the entire time.

A lot of reviews point out generous portions, and the overall feeling is that you finish with more than just food on your stomach. You get a video compilation of the experience (so you can relive the fruit-to-cocktail arc) and you receive recipes plus recommendations for what to do and where to eat around Lima and beyond.

That last bit is practical. Lima is full of choices that can blur together after a few days. Having local tips tied to the regions they mention in the welcome video is useful for planning the rest of your trip.

Price and value: $40 for two dishes plus serious pisco time

At $40 per person for about 2.5 hours, this class can feel like a bargain if you compare it to how expensive “one cocktail and a snack” experiences are in tourist areas.

You’re paying for several things at once:

• two hands-on food plates (tuna tartar and ceviche)
• a guided cocktail-making moment
• a structured pisco tasting phase with up to 10 flavors
• included water
• photos/videos and take-home recipes and recommendations

The biggest value driver for me is the pisco tasting. Many experiences focus on the meal and treat the drink like a side quest. Here, the drink is a central theme. Since the hosts produce their own pisco, the tasting also comes with ingredient context that you don’t get from a random pour at a bar.

If you’re traveling as a couple or solo, the small group size (limited to 8) makes the price feel more justified, because you’re not lost in a crowd.

Language, group size, and food options that matter

Classes are offered in Spanish and English, and the group is limited to 8 people, which keeps the energy friendly instead of chaotic.

Food needs are taken seriously. You’re asked to tell them about allergies ahead of time, and there’s specific mention of accommodating a gluten allergy. Vegetarian options are available too. If you’re vegetarian (or you avoid certain ingredients), send a note before you go so they can plan accordingly.

Also, the meeting point is straightforward: you’ll meet at the door of the Wong Supermarket with a red apron, and the activity ends back at the meeting point.

Who this class is for (and who might want a different style)

This is a great fit if you want:

• a hands-on cooking session in a small group
• Peru-focused food culture with real pisco education
• a fun evening that ends with recipes you can use later

It’s especially good for first-timers in Lima who want a compact introduction. In one session, you cover seafood, citrus balance, and a Peruvian spirit that shows up in both drinks and social life.

If you only want a quick bite or you’re trying to spend as little time as possible cooking, you might find the fruit and pisco steps longer than you’d like. But even then, the structure makes it easier to learn the dishes because you’re tasting first, cooking second.

Should you book this ceviche and pisco class in Miraflores?

Yes, you should book it if you want more than a meal. This is one of those Lima activities where the drink and the cooking reinforce each other. The owner-led approach, the pisco tasting with up to 10 flavors, and the fact that you make both tuna tartar and fish ceviche in one sitting add up to real value for $40.

Book it soon if you’re traveling on limited time, since starts can vary and availability depends on your time slot. If you have allergies or need a vegetarian option, message ahead and be clear about what to avoid. Then show up hungry, take the pisco flight at a sensible pace, and treat the ceviche like your final exam.

FAQ

What’s included in the class?

You’ll taste exotic fruits, taste pisco macerates, and learn the histories behind ceviche and pisco sour. You also prepare one plate of tuna tartar and one plate of fish ceviche per person, plus one pisco sour or chilcano per person. Unlimited water is included.

How long is the experience?

The class runs about 2.5 hours.

Where do I meet the host?

Meet at the door of the Wong Supermarket with a red apron in Miraflores. The experience ends back at the meeting point.

Is it a small group?

Yes. The group size is limited to 8 participants.

What languages are offered?

The class is available in Spanish and English.

Do they offer vegetarian options or accommodations?

A vegetarian option is available. You should also tell them about allergies so they can adjust.

Do I get recipes and photos?

Yes. They take photos and videos during the class and share them with you. You also receive recipes and recommendations afterward.

Is the location wheelchair accessible?

Yes. The location has an elevator and there are no stairs.