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easy peasy beef ceviche mini tacos

Easy Peasy Beef Ceviche Mini Tacos

Not your regular typical taco. Fusion beef ceviche taco is a cross between Viet & Mex cuisine and loaded with addicted flavors:
Prep Time 30 mins
Cook Time 5 mins
Curing time 30 mins
Total Time 1 hr 5 mins
Course Appetizer, Snack
Cuisine Asian fusion, Mexican, Vietnamese
Servings 4 people


  • 10 mini taco
  • 1/2 lb beef (preferred rump) sliced
  • 1 small white onion thinly sliced
  • 1 medium red/yellow bell pepper thinly sliced
  • parsley or cilantro for garnish
  • pickled jalapeno, gherkin, cucumber optional

Ceviche mixture

  • 1/2 c lime juice
  • 3 garlic gloves minced
  • 1 oz fish sauce
  • 1/4c + 1 tbsp sugar
  • 2 Thai chilies minced


  • Season sliced beef with a little bit of salt and pepper
  • Heat a small pan on a stove. Wait until the pan is hot, add 1 tbsp of vegetable oil then add sliced beef. Quickly sear the beef (about 1-2 minutes only) until the outside of the beef turned light brown, but make sure the inside still stays red
  • Quickly turn off the heat and transfer seared beef to a plate or a sheet pan. Spread them out so they can cool down to room temperature quickly

Curing process

  • In a small sauce bowl, whisk together all ingredients. Set aside about 1oz of the mixture and save for later. The curing juice/sauce should taste a little bit sour than the normal fish sauce mixture.
  • When the beef cool down to room temperature, submerge them and white onion completely in curing juice, and cure for 30 minutes or until all the meat turn light brown
  • In a mean time, heat 2 tbsp of vegetable oil in a medium pan and quickly cook bell pepper
  • When beef is done with the curing process, take them out of the juice and put in a separate bowl. Served the beef with mini tacos, complimented with stir fried bell peppers, pickled, garnish and sauce on the side (add more if you want). Enjoy!
Keyword Beef ceviche, Mini taco, Taco