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easy peasy beef ceviche mini tacos

Beef ceviche taco - Taco bò tái chanh

This beef ceviche taco recipe (taco bò tái chanh) is a fusion Viet-Mex dish. It is in fact will be the best beef taco you've ever tried.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Curing & resting 50 mins
Total Time 1 hr 5 mins
Course Appetizer
Cuisine Asian fusion, Mexican, Vietnamese
Servings 10 tacos


  • 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


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.