Step 1

Make the salsa: In a medium bowl, combine the onion with enough cold water to cover, and let sit for at least 10 minutes, then drain. Toss with the cilantro, lime juice, aji amarillo and salt.

Step 2

Make the tacu tacu: In a 10-inch nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Stir in the onion and garlic and cook, stirring, until lightly browned, 5 to 6 minutes. Stir in the salt and aji amarillo, and scrape the mixture into the bowl of a food processor. Wipe out the skillet.

Step 3

Add 1 cup of the beans to the food processor and puree briefly until mostly smooth but still chunky. Scrape the mixture into a large bowl. Add the remaining 1 cup beans (left whole), the rice, parsley and oregano to the bowl and stir to thoroughly combine. Taste, and add more salt if needed.

Step 4

Return the skillet to medium heat and pour in another 1 tablespoon oil. Add the rice-and-bean mixture and use a spatula to spread it around evenly and lightly pack it down. Cook until deeply browned on the bottom, about 7 minutes. Remove from the heat, invert a plate (preferably with no rim) on top of the skillet, and carefully flip both over to land the bean-and-rice cake bottom-side up onto the plate. Return the skillet to medium heat, pour in the remaining 1 tablespoon oil, and slide the cake back into the skillet. Cook for another 7 minutes, or until deeply browned on the other side, then invert the plate and flip the skillet over again to land the cake onto the plate. If the cake cracks or breaks apart, just pat it back together.

Step 5

Top with the salsa and serve hot with lime wedges.