This profound beef ceviche taco recipe (Taco bò tái chanh) is a cross between Vietnamese and Mexican cuisine. It is not your regular typical taco; in fact it will be the best beef taco you've ever tried.
This fusion beef ceviche taco is loaded with amazingly addicted flavors. A little bit of sweetness enhanced by a hint of sourness and a tap of cilantro aroma.
This Fusion beef ceviche taco is inspired by the memory I had in one of the greatest cities in the States: the weird Austin.
Every time when I was in downtown areas, I had to pass by the amazing Korean taco food truck Chi’lantro. If you ever had chance to visit the city in night time, don't miss this food truck. I promise you will not be disappointed.
What is ceviche?
Ceviche is a Latin American dish and originated in Peru. Ceviche normally means the fish, shellfish; occasionally beef are cooked in the acidic citrus juice.
Although many variety of fish or shellfish may be used, it is very important that the products must be absolutely fresh.
It is advised to use nonreactive mixing bowls such as stainless steel, glass or plastic for mixing, curing, and storing ceviche.
Aluminum, copper and other metal containers may react with the acids in the lime juice, and they end up giving the food an awful metallic flavor.
Cooking schedule
- 10:00 am - sear beef
- 10:05 am - cool down beef under refrigeration
- 10:30 am - cure the beef in lime juice mixture
- 11:00 am - serve
Notes to make the best beef taco
As mentioned above, this taco bò tái chanh is a fusion Tex-Viet dish. It means before getting cured in a lime juice mixture, the beef is quickly seared and lightly seasoned with salt & pepper.
With this extra searing strep, the time used to cure beef is reduced significantly. Also it is safer to consume cooked beef than raw beef.
That also helps to avoid any cross contamination which can possibly be picked up by some micro organisms along the making process.
In order to let the beef ceviche fully develop its flavor, it is important to pay attention to the curing time.
You have to let the beef soak and marinade in lime juice mixture for at least 30 minutes. This curing process helps to tenderize the meat. It also gives the beef ceviche the benefit to pick up more flavor along the way.
How to make beef ceviche taco (Taco bò tái chanh)
- In a small stainless steel mixing bowl, season the beef with salt and pepper then mix well to incorporate everything.
- Heat 2 tbsp of vegetable oil in a large sautéed pan over medium high heat.
- Add the beef into the pan and quickly sear for 1 to 2 minutes until the beef partially turn brown. There are still some redness left on the beef.
- Quickly turn off the heat and transfer seared beef to a plate or a pan. Make sure to spread the beef out to a thin layer and let them cool down almost completely under refrigeration, approximately 20 to 30 minutes.
- In a mean time make lime juice mixture.
- When the seared beef are ready, submerge them completely in lime juice with white onion until the meat turn light brown, approximately 30 minutes.
- When the beef is done with curing process, take them out and discard the lime juice mixture.
- Serve immediately.
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis on Instagram and Pinterest.
Beef ceviche taco - Taco bò tái chanh
Ingredients
- 10 tacos
- ½ lb beef (preferred rump) sliced
- ¼ tsp Kosher salt
- 1 dash ground black pepper
- 1 small white onion sliced
- 1 medium red/yellow bell pepper sliced
- parsley or cilantro for garnish
- pickled jalapeno, gherkin, cucumber optional
- roasted peanut optional
Lime juice mixture
- ½ c lime juice
- 3 garlic gloves minced
- 1 oz fish sauce
- ¼ c sugar
- 2 Thai chilies minced
Instructions
Sear the beef
- In a small stainless steel mixing bowl, season the beef with salt and pepper then mix well to incorporate everything.
- Heat 2 tbsp of vegetable oil in a large sautéed pan over medium high heat.
- Add the beef into the pan and quickly sear for 1 to 2 minutes until the beef partially turn brown. There are still some redness left on the beef.
- Quickly turn off the heat and transfer seared beef to a plate or a pan. Make sure to spread the beef out to a thin layer and let them cool down almost completely under refrigeration, approximately 20 to 30 minutes.
Lime juice mixture
- In a large stainless steel mixing bowl, combine all the mixture ingredients and mix until sugar dissolved completely.
- Put in the fridge for later use.
Curing process
- When the seared beef are cool down, submerge them completely in lime juice with white onion until the meat turn light brown, approximately 30 minutes.
- After 30 minutes, transfer beef ceviche to a clean bowl and discard the lime juice mixture.
- Assemble: put about 1 oz of beef ceviche & white onion in the center of the taco. Top with bell pepper, jalapeno, cilantro and other preferred toppings.
- Serve immediately.
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