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": "318200141a6d46f193c2f29c3a67485d",
    "updated": "2025-05-18T15:18:31.508Z",
    "title": "Lotus Root Nachos",
    "subtitle": "Sweet, salty, and addictive, these crispy nachos provide a unique twist on the classic snack and are perfect for parties. They require minimal effort to prepare, and the distinctive pattern of the sliced lotus roots adds an impressive visual touch. Traditionally, lotus roots are served as banchan and often braised in soy sauce. While they look appealing, their flavor doesn’t always stand out, so I prefer enjoying them in this crispy form.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "lotus roots, about 200 g each, trimmed",
          "juice of",
          "vegetable oil, for deep-frying"
        ]
      },
      {
        "section": "SEASONING",
        "ingredients": [
          "salt",
          "sesame oil",
          "garlic granules",
          "caster sugar",
          "gochugaru (korean red chilli powder).",
          "paprika"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "zingy green sauce",
          "kimchi salsa"
        ]
      }
    ],
    "instructions": [
      "Using a sharp knife or mandoline, slice the lotus root crosswise into 3 mm (½ inch) thick pieces. Place the slices in a bowl and coat them with lemon juice as you go to prevent discoloration.",
      "Fill a large pot or deep fryer halfway with vegetable oil and heat it to 180°C (350°F), or until a cube of bread browns in about 30 seconds. Carefully lower a few lotus root slices into the hot oil at a time to avoid sticking and fry for 3 minutes until they turn crisp and lightly golden. Remove the slices with a slotted spoon and drain on kitchen paper. Repeat with the remaining slices.",
      "In a small bowl, combine all the seasoning ingredients. Transfer the fried lotus root slices to a large bowl and sprinkle the seasoning over them gradually to avoid clumping. Toss the slices well to coat them evenly. Serve immediately with zingy green sauce and kimchi salsa."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]