An emblematic Tumbes dish combining fried, mashed green plantain with seafood in an onion, tomato, yellow chili, and chicha de jora base. It stays moist and rustic, with deep seafood flavor and a fresh finish of cilantro and chili.
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Peel the green plantain and cut it into thick slices. Pat the mixed seafood dry and season it with 25% of the salt and 25% of the black pepper. Chop the red onion, garlic, tomato, and red pepper; deseed the yellow chili and mince it very finely.
Heat 75% of the vegetable oil in a wide skillet. Fry the green plantain over medium heat for 8 to 10 minutes, turning the slices until golden and completely tender inside. Remove them and, while still hot, mash them in the batán into a coarse, chunky mass rather than a smooth purée.
Heat the remaining 25% of the oil in the same skillet. Sauté the red onion, garlic, and red pepper for 5 minutes, until softened. Add the tomato, yellow chili, cumin, remaining 75% of the pepper, and remaining 75% of the salt. Cook for another 4 minutes, until the base is juicy and thoroughly cooked.
Pour in the chicha de jora and 50% of the shrimp broth. Boil briskly for 3 minutes, until the fermented aroma blends into the base. Add the mixed seafood and cook for 2 to 3 minutes, stirring gently, until just firm and juicy; avoid overcooking.
Lower the heat and add the mashed plantain. Add the remaining 50% of the shrimp broth in two additions while mixing for 3 minutes, until the plantain absorbs the sauce and the majarisco becomes moist, cohesive, and rustic, with visible pieces of plantain and seafood throughout.
Turn off the heat. Fold in the chopped cilantro and finely chopped ají limo, mixing only enough to distribute them. Serve immediately: the majarisco should arrive hot, moist, and fragrant, with the plantain fully integrated into the seafood juices and chicha de jora.
