Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "65aa2b36191c4081af3de56842bc92b0",
    "updated": "2025-05-08T10:19:51.885Z",
    "title": "Tuna Meatballs in Orange Sauce",
    "subtitle": null,
    "description": "During their escape from the hostile G-8 marine base, the Straw Hats are forced to abandon their ship and become separated. Disguised as kitchen staff, Sanji and Luffy are mistaken for arrivals from headquarters. To impress the stern head chef Jessica, Sanji prepares flavorful tuna meatballs using parts of the fish that are typically discarded. Since these parts are not commonly found in stores, this recipe uses a tuna steak, making sure no scraps go to waste, just as Sanji would. The orange sauce adds a boost of vitamin C to keep energy high and prevent fatigue on long journeys.",
    "ingredients": [
      {
        "section": "TUNA MEATBALLS",
        "ingredients": [
          "tuna steak",
          "grated orange zest",
          "sesame oil",
          "grated ginger root",
          "mirin",
          "sake",
          "soy sauce",
          "egg, beaten",
          "panko bread crumbs",
          "salt and black pepper, to taste",
          "oil, for deep-frying"
        ]
      },
      {
        "section": "ORANGE SAUCE",
        "ingredients": [
          "oil",
          "onion, sliced",
          "red bell pepper, seeded and sliced",
          "green bell pepper, seeded and sliced",
          "fresh orange juice, squeezed from 1 large navel orange",
          "dashi powder",
          "cornstarch",
          "rice vinegar",
          "packed brown sugar",
          "soy sauce",
          "ketchup",
          "salt and black pepper, to taste"
        ]
      }
    ],
    "instructions": [
      "1 To prepare the meatballs, finely chop the tuna steak and place it in a large bowl. Add the orange zest, sesame oil, ginger, mirin, sake, 1 tablespoon soy sauce, beaten egg, bread crumbs, and season with salt and pepper. Mix thoroughly to combine. Shape the mixture into 10 evenly sized meatballs. Place the meatballs on a plate and chill in the freezer for 30 minutes.",
      "2 While the meatballs chill, prepare the orange sauce. Heat ½ tablespoon of oil in a medium skillet over medium heat. Add the sliced onions and cook until translucent, about 2 minutes. Add the red and green bell peppers and cook for another 2 minutes, until they soften.",
      "3 In a small bowl, mix the orange juice, dashi powder, and cornstarch to create a slurry, stirring well to dissolve the cornstarch. Pour this into the skillet along with rice vinegar, brown sugar, 2 tablespoons soy sauce, and ketchup. Stir to combine. Season with salt and pepper, then simmer the sauce, stirring occasionally, for about 3 minutes until it thickens. Lower the heat and keep the sauce warm while frying the meatballs.",
      "4 Heat 3 inches (7.5 cm) of oil in a medium heavy-bottomed pot to 350°F (175°C), using a thermometer or testing with a small piece of the meatball mixture to ensure it sizzles on contact. Line a plate with paper towels. Deep-fry the meatballs in batches for up to 3 minutes, or until they turn golden brown. Remove and drain on the prepared plate.",
      "5 Add the fried tuna meatballs to the skillet with the orange sauce, toss gently to coat, and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]