Ceviche Fifty Metres from a Pre-Incan Temple

Two hours, one dish, and a location that is not an accident: the kitchen sits fifty metres from the main doors of the Huaca Pucllana, the adobe pyramid that was standing in Miraflores long before Lima existed.

Ceviche is the class, and two hours on one dish is enough to actually learn it rather than watch it happen. The fish, the cut, the leche de tigre, the timing of the lime, the amount of chilli. It is a simple dish in the way that a simple dish is: nothing to hide behind.

The pisco sour lesson comes with it, taught properly, with the egg white.

The chef is an award-winning Peruvian one, and you eat everything cooked during the class.

Up to twelve people, in English or Spanish, with a recipe e-book to take away.