For the tacu tacu

• 500 g cooked and drained canary beans (3 cups)
• 450 g cooked and chilled white rice (4½ cups)
• 150 g chopped red onion (1 large onion)
• 20 g garlic paste (4 garlic cloves)
• 45 g ají amarillo paste (3 tablespoons)
• 30 ml vegetable oil (2 tablespoons)
• 5 g ground cumin (1 teaspoon)
• 5 g dried oregano (1 teaspoon)
• 8 g salt (1½ teaspoons)
• 3 g ground black pepper (½ teaspoon)
• 30 ml additional vegetable oil for browning (2 tablespoons)
• 10 g chopped fresh cilantro (¼ cup), optional

For serving

• 4 eggs
• 250 g red onion, thinly sliced (2 medium onions)
• 20 g fresh ají amarillo, cut into strips (1 medium pepper)
• 30 ml lime juice (2 tablespoons)
• 10 g chopped fresh cilantro (¼ cup)
• 3 g salt (½ teaspoon)