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Lima: Peruvian Cooking Class & Pisco Sour with Chef

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1/14

Duration2h 30m

GroupUp to 10

LanguagesEN · ES

Mobile ticketAccepted

Cook ceviche and lomo saltado in lima with chef-led class

You’ll slice fresh fish for ceviche in Lima’s kitchen warmth, shake up your own Pisco Sour (limey hands included), taste local fruits you’ve never seen before, and share laughs over Lomo Saltado with a chef who feels more like a friend than an instructor. It’s hands-on, full of stories—and you might just leave smelling like limes.

2h 30m

Step-by-step itinerary

Learn Pisco Sour preparation
Prepare Traditional Causa
Make Ceviche dish
Cook Lomo Saltado
Taste local dessert
Sample local fruits
Enjoy espresso

The Experience

Ever tried to peel a lucuma? I hadn’t, not until that afternoon in Lima when our group gathered around the kitchen table, hands still a little sticky from fruit tasting. Chef Carla greeted us with this easy warmth—she said something about how every family has their own way of making ceviche, and I could hear the traffic outside mixing with the sound of knives on cutting boards. There was this faint citrus smell everywhere. It made me hungry before we even started.

We kicked things off with Pisco Sours (I went heavy on the lime by accident—Carla just grinned and let me roll with it). She showed us how to shake it right, egg white and all. The kitchen felt busy but relaxed; there were bowls of chopped onions and bright yellow ají peppers lined up for the causa. When I tried to pronounce “ají amarillo,” Carla laughed gently—my accent’s hopeless. But she explained how each ingredient matters here, especially for Lomo Saltado. The sizzle from the pan kind of drowned out everything else for a second.

I didn’t expect to enjoy making ceviche so much—the fish was cold and firm under my fingers, and squeezing fresh lime over it felt almost meditative. We talked about where these recipes come from; Carla told stories about her grandmother’s kitchen, about Sunday lunches that ran late into the afternoon. I still think about that view out her window—gray sky but somehow cozy inside, like you’re part of someone’s family for a few hours.

Dessert was simple but good—a bite of something sweet while we sipped espresso and compared notes on who made the best Lomo Saltado (not me). By then everyone was laughing more easily. There was plenty of food to go around, honestly more than I expected. Walking out into the Lima evening, I kept catching little whiffs of lime on my hands and thinking maybe I’d try this at home… though probably not as well as Carla does it.

What’s included

Your evening includes all fresh ingredients ready to use, step-by-step guidance from a professional chef in Lima, bottled water throughout the session, one Pisco Sour or non-alcoholic drink per person (must be 18+ for alcohol), coffee or tea after dinner, plus generous servings of every dish you prepare—including ceviche, causa, Lomo Saltado—and dessert tasting before heading out again into city life.

Good to know

Wheelchair accessiblePets welcomePublic transport nearby

Operated by Food Tours Peru