For the Tacu Tacu: In a medium pot, add all the ingredients except the beans and rice and fry for two minutes over low heat. Transfer half the mixture to a bowl and then add half the beans and rice.
Stir and fry until well mixed and then compact this mixture into an elongated tortilla, shaping your tacu tacu. Cook on both sides until golden brown.
Remove from the skillet and repeat with remaining ingredients to form a second tacu tacu.
For the Salsa: In a medium pot, heat together the olive oil and butter. Add the onion and garlic. Add the flour and cook, stirring until well combined.
Add the stock and the ají Amarillo. Bring to a boil and add the parmesan cheese, then the seafood and the milk. Cook for 1 minute.
Spoon the seafood sauce over the tacu tacu and garnish with parsley.