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": "360d9b8bccef46b78d0abf5af4ac4b50",
    "updated": "2025-04-23T00:39:47.960Z",
    "title": "Jerk Tempeh Salad",
    "subtitle": "Gluten-Free Potential",
    "description": "This tempeh salad offers a pleasant warmth with a kick. For those who enjoy a fiery flavor, increase the amount of scotch bonnet or minced jalapeño.  A bed of baby spinach or a spinach wrap makes an excellent complement to this salad.",
    "ingredients": [
      {
        "section": "For the marinade",
        "ingredients": [
          "tempeh, simmered",
          "chopped red onion",
          "scotch bonnet or habanero pepper, stem and seeds removed",
          "olive oil",
          "vegetable broth",
          "fresh lime juice",
          "pure maple syrup",
          "piece fresh ginger root, peeled",
          "garlic",
          "fine sea salt",
          "ground black pepper"
        ]
      },
      {
        "section": "For the salad",
        "ingredients": [
          "olive oil",
          "plus 2 tablespoons (68 g) chopped fresh mango",
          "chopped red bell pepper",
          "chopped scallion",
          "minced celery",
          "minced jalapeño, or taste",
          "minced fresh thyme",
          "vegan mayonnaise, more if needed",
          "red wine vinegar"
        ]
      }
    ],
    "instructions": [
      "Dice the tempeh into ½-inch (1.3 cm) cubes.",
      "In a small blender, combine the onion, scotch bonnet pepper, 1 tablespoon of olive oil, vegetable broth, lime juice, maple syrup, ginger, garlic, salt, and pepper.",
      "Blend the mixture until it is smooth.",
      "Transfer the marinade to a shallow container.",
      "Add the tempeh cubes to the container and ensure they are thoroughly coated with the marinade.",
      "Stir the tempeh cubes periodically.",
      "Cover the container and refrigerate for at least 12 hours, or up to 2 days.",
      "Preheat your oven to 400°F (200°C, or gas mark 6).",
      "Lightly coat a 9 x 13 inch (22 x 33 cm) glass baking dish with cooking spray.",
      "Pour the marinated tempeh into the prepared baking dish.",
      "Bake for 15 minutes, then remove from the oven.",
      "Stir in the remaining 2 tablespoons of olive oil and return the tempeh to the oven to bake for an additional 30 minutes, or until it becomes slightly crispy.",
      "Allow the tempeh to cool completely.",
      "In a medium-sized bowl, combine the cooled tempeh and the remaining salad ingredients.",
      "Mix thoroughly, cover, and refrigerate for at least 30 minutes, or up to 2 days before serving.",
      "Just before serving, add more vegan mayonnaise if desired, and adjust seasonings to taste."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]