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": "c16f9de28759448abbea38b6d6a6bdcf",
    "updated": "2025-04-24T08:30:04.122Z",
    "title": "Mango and Coconut Rice Salad",
    "subtitle": null,
    "description": "This vibrant salad features the exquisite sweetness of Alphonso mangoes, combined with fragrant coconut and a medley of fresh herbs. The short Alphonso season, from mid-April to the end of May, makes this a special treat to savor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "jasmine or basmati rice",
          "unsalted butter",
          "salt",
          "water",
          "loosely packed thai basil",
          "camargue red rice",
          "red bell pepper, thinly sliced",
          "mint leaves, roughly chopped",
          "cilantro leaves, roughly chopped",
          "green onions, thinly sliced",
          "fresh red chile, seeded and finely chopped",
          "grated zest and juice of",
          "mango or smaller ones, cut roughly into (25.4 mm) dice",
          "roasted salted peanuts, roughly chopped",
          "flaked coconut",
          "peanut oil",
          "crisp-fried shallots (homemade or bought, optional)"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the rice.",
      "In a small saucepan over medium heat, melt the butter and add the jasmine rice.",
      "Season with salt, add the water and half of the Thai basil (leave the leaves on the stems).",
      "Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes.",
      "Remove the pan from the heat and discard the basil stems.",
      "Spread the cooked rice on a flat tray to cool completely.",
      "Meanwhile, cook the red rice in a large pot of boiling water (similar to cooking pasta, but without adding salt) for approximately 20 minutes, or until tender.",
      "Drain the red rice and spread it on a separate tray to cool.",
      "Remove the remaining basil leaves from their stems and roughly chop them.",
      "Place the chopped basil in a large mixing bowl.",
      "Combine the cooled jasmine rice, red rice, and all remaining ingredients (except the shallots) in the bowl. Gently toss to combine, being careful not to overmix and break the mango pieces.",
      "Taste and adjust the seasoning as needed.",
      "Serve the salad in individual bowls and, if desired, garnish with crisp-fried shallots."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]