Citrus-Cured Fish Salad with Aji Amarillo

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Brightly flavored fish cured in lime juice, layered with sweet potato and aji amarillo for a refreshing Peruvian-inspired salad. This Peruvian-inspired salad recipe, ready in about 27 minutes, pairs fresh fish, lime juice, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1/2-inch cubes fresh fish
• 1/2 cup lime juice
• 2 tbsp extra virgin olive oil
• 1 medium, thinly sliced red onion
• 1 medium, peeled and diced into 1/2-inch cubes sweet potato
• 1/4 cup aji amarillo paste
• 1/4 cup, chopped fresh cilantro
• 1/4 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine fish cubes, 1/2 cup lime juice, and 1/4 tsp salt. Gently toss and let sit at room temperature for 15 minutes until fish turns opaque.
2. Step 2: In a small bowl, whisk together 2 tbsp extra virgin olive oil and 1/4 cup aji amarillo paste with a pinch of salt.
3. Step 3: Add diced sweet potato to a skillet with a drizzle of olive oil, and sauté over medium heat for 5-7 minutes until tender and golden, then set aside.
4. Step 4: Mix cured fish, lime juice, and aji amarillo mixture in a large bowl. Add sliced red onion, sweet potato, and 1/4 cup chopped cilantro, then toss gently to combine.