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Learn to make Peru’s classic ceviche and an authentic Pisco Sour in a two-hour, hands-on lesson in Miraflores. Taught by an award-winning chef near Huaca Pucllana, the class blends technique, local history, and tasting.
Learn to make Peru’s classic ceviche and an authentic Pisco Sour in a two-hour, hands-on lesson in Miraflores. Taught by an award-winning chef near Huaca Pucllana, the class blends technique, local history, and tasting.
Stand on Calle General Borgoño and you can almost taste the Pacific air—bright, salty and quick enough to wake the citrus in a ceviche. Inside a compact Miraflores kitchen, knives click into rhythm, limes are zested, and an award-winning chef guides you through the precise choreography that turns raw fish, acid, and heat into Peru’s signature dish.
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Operated by Peruvian Cooking Classes · Lima, Lima
Stand on Calle General Borgoño and you can almost taste the Pacific air—bright, salty and quick enough to wake the citrus in a ceviche. Inside a compact Miraflores kitchen, knives click into rhythm, limes are zested, and an award-winning chef guides you through the precise choreography that turns raw fish, acid, and heat into Peru’s signature dish.
Ceviche’s story runs coastal: citrus-based cures meet the protein-rich sea life drawn up by the Humboldt Current. Pisco’s history is colonial and contested—grape brandy refined here then remixed into the frothy Pisco Sour that accompanies the meal. The class sits a block from Huaca Pucllana, a pre-Incan adobe complex whose presence underlines Lima’s layered food culture: ancient coastlines feeding modern plates.
Expect hands-on prep for a classic Peruvian ceviche, an ingredient primer (fish selection, citrus balance, rocoto vs. ají), and a step-by-step Pisco Sour lesson. The chef shares local sourcing tips—buy fish the same morning you cook it—and provides a recipe e-book to take home.
Practicalities: the two-hour session meets at Calle General Borgoño 742 in Miraflores, roughly a 5–15 minute taxi from most Miraflores hotels. Classes are small and suited to cooks of any level; bring a note of dietary restrictions ahead of time. Wear comfortable shoes (you’ll be on your feet) and arrive hungry: you eat what you make. The kitchen is well-equipped, and public transit runs nearby, but midmorning or early afternoon sessions are best for the freshest fish and the clearest market runs afterward.
easy.
2 hours.
Minimal physical exertion; you should be comfortable standing for short periods and doing light chopping.
No—classes are designed for all levels; the chef demonstrates techniques and guides participants through each step.
The class meets at Calle General Borgoño 742 in Miraflores, about 50 meters from the main doors of Huaca Pucllana.
The Pisco Sour lesson is included; local laws restrict alcohol service to guests of legal drinking age, and non-alcoholic alternatives can be provided.
For a full refund cancel at least 24 hours before the scheduled time; last-minute cancellations are non-refundable.
Ceviche traces coastal practices of using acid to cook fish; pisco developed during colonial times from Spanish grape varieties and became central to Peruvian cocktail culture.
Buy fish that’s been caught that morning and ask vendors about species and seasonality to reduce pressure on overfished stocks; the chef emphasizes responsible sourcing.
Peruvian Cooking Classes operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
Stand on Calle General Borgoño and you can almost taste the Pacific air—bright, salty and quick enough to wake the citrus in a ceviche. Inside a compact Miraflores kitchen, knives click into rhythm, limes are zested, and an award-winning chef guides you through the precise choreography that turns raw fish, acid, and heat into Peru’s signature dish.
Stand on Calle General Borgoño and you can almost taste the Pacific air—bright, salty and quick enough to wake the citrus in a ceviche. Inside a compact Miraflores kitchen, knives click into rhythm, limes are zested, and an award-winning chef guides you through the precise choreography that turns raw fish, acid, and heat into Peru’s signature dish.
Ceviche’s story runs coastal: citrus-based cures meet the protein-rich sea life drawn up by the Humboldt Current. Pisco’s history is colonial and contested—grape brandy refined here then remixed into the frothy Pisco Sour that accompanies the meal. The class sits a block from Huaca Pucllana, a pre-Incan adobe complex whose presence underlines Lima’s layered food culture: ancient coastlines feeding modern plates.
Expect hands-on prep for a classic Peruvian ceviche, an ingredient primer (fish selection, citrus balance, rocoto vs. ají), and a step-by-step Pisco Sour lesson. The chef shares local sourcing tips—buy fish the same morning you cook it—and provides a recipe e-book to take home.
Practicalities: the two-hour session meets at Calle General Borgoño 742 in Miraflores, roughly a 5–15 minute taxi from most Miraflores hotels. Classes are small and suited to cooks of any level; bring a note of dietary restrictions ahead of time. Wear comfortable shoes (you’ll be on your feet) and arrive hungry: you eat what you make. The kitchen is well-equipped, and public transit runs nearby, but midmorning or early afternoon sessions are best for the freshest fish and the clearest market runs afterward.