Receta de lúcuma a la brasa con mahonesa de lima y tartar de atún rojo

POR DIEGO GALLEGOS· Jul 26, 2026 · 12:23 PM UTC ·1 min read · 0 reactions · 0 comments · 13 views

TL;DR · WeSearch summary

Receta de lúcuma a la brasa con mahonesa de lima y tartar de atún rojo Regala esta noticia Añádenos en Google POR DIEGO GALLEGOS 13/11/2020 a las 23:32h. 100 g de mayonesa Germinados Salsa de soja Aceite de sésamo PREPARACIÓN Partimos la ... lúcuma por la mitad, salpimentamos, añadimos unas gotas de AOVE y la envolvemos en papel de aluminio. La metemos al horno de carbón o parrilla durante 30 minutos como si fuera un boniato.

Key facts

▪Receta de lúcuma a la brasa con mahonesa de lima y tartar de atún rojo Regala esta noticia Añádenos en Google POR DIEGO GALLEGOS 13/11/2020 a las 23:32h.
▪100 g de mayonesa Germinados Salsa de soja Aceite de sésamo PREPARACIÓN Partimos la ... lúcuma por la mitad, salpimentamos, añadimos unas gotas de AOVE y la envolvemos en papel de aluminio.
▪La metemos al horno de carbón o parrilla durante 30 minutos como si fuera un boniato.

About this source

RSS de noticias de malagaenlamesa/recetas publishes from Spain and files mainly under news. We currently carry 59 of its stories.

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Original article

Diario Sur · POR DIEGO GALLEGOS

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Story provenance

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Record

Original publisher	Diario Sur
Canonical URL	https://www.diariosur.es/malagaenlamesa/recetas/lucuma-brasa-mahonesa-20201113160849-ntvo.html
Publication time	Sun, 26 Jul 2026 14:23:39 +0200
Retrieval time	2026-07-26T12:24:16.020Z
Last seen	2026-07-26T12:24:16.020Z
Headline source	Publisher (no WeSearch rewrite)
Excerpt source	publisher body
Excerpt method	First ~120 words (~800 chars) of extracted publisher body, fair-use limited.
Summary	WeSearch · cerebras-chat (WeSearch summarizer)
Summary source text	contentText
Citation coverage	Summary is a WeSearch-generated derivative; primary citation is the original publisher URL.
Cluster	1mDgYBS2PKtU
Cluster logic	Grouped by semantic title/content similarity across sources within a rolling window. Same-publisher template collisions are excluded from coverage comparison.
Ranking reason	Story pages are not engagement-ranked. Hub feeds use recency, with optional source-diversified chronological ordering (cap consecutive stories per source). No personalized ranking.
Publisher visit	Yes — open original
Substitutes article?	No — link-out required for full text

Rights status (four layers)

Publisher-declared

No publisher-confirmed rights record for this source yet.

Machine-readable

No source-specific machine-readable restriction detected beyond the public feed.

WeSearch interpretation

WeSearch declared handling (basis: Derived from the published RSS/Atom feed). This is WeSearch policy, not a legal grant on the publisher's behalf.

Unknown

Retrieval and training permissions are not asserted unless the publisher confirms them.

WeSearch handling by dimension

Indexing	May the item be indexed (stored, ranked, made findable)?	Allowed
Snippet	May a short excerpt of the publisher's text be shown?	Allowed
AI summary	May WeSearch generate its own short summary of the article?	Limited
Retrieval / RAG	May the content be exposed for third-party retrieval-augmented generation?	Not asserted
Model training	May the content be used to train AI models?	Not asserted
Commercial reuse	May the content be reused commercially?	Not permitted

Basis: Derived from the published RSS/Atom feed. Contact: [email protected]. Reviewed: 2026-07-24.

Open original publisher → Source rights JSON → Machine-readable provenance → Rights framework → WESEARCH-STORY-PROVENANCE-V1

Opening excerpt (first ~120 words) tap to expand

Receta de lúcuma a la brasa con mahonesa de lima y tartar de atún rojo Regala esta noticia Añádenos en Google POR DIEGO GALLEGOS 13/11/2020 a las 23:32h. INGREDIENTES 1 lúcuma mediana. 80 g de lomo de atún rojo. 1 lima. 100 g de mayonesa Germinados Salsa de soja Aceite de sésamo PREPARACIÓN Partimos la ... lúcuma por la mitad, salpimentamos, añadimos unas gotas de AOVE y la envolvemos en papel de aluminio. La metemos al horno de carbón o parrilla durante 30 minutos como si fuera un boniato. La sacamos y dejamos enfriar. Una vez fría, la pelamos y cortamos en cuadrados irregulares. Por otro lado, cortamos el lomo de atún rojo en taquitos pequeños, lo aliñanos con salsa soja y aceite de sésamo a gusto y reservamos en frío.

…

Excerpt limited to ~120 words for fair-use compliance. The full article is at Diario Sur.

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