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": "43d98e95afca41fda5ddc1045ac3efa8",
    "updated": "2025-05-10T08:08:21.441Z",
    "title": "Key Lime Pie",
    "subtitle": null,
    "description": "I enjoy no-bake desserts, but after experimenting with several versions—including both no-bake and baked—I found the baked version to be definitely the best. While you can create a no-bake option by adapting a lemon posset tart and substituting lime for lemon, the creamier filling used here complements the lime flavor perfectly. This is the ideal Key Lime Pie recipe!",
    "ingredients": [
      {
        "section": "BASE",
        "ingredients": [
          "digestive biscuits",
          "unsalted butter, melted"
        ]
      },
      {
        "section": "FILLING",
        "ingredients": [
          "egg yolks",
          "condensed milk",
          "zest and juice of"
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "double cream",
          "icing sugar",
          "lime, thinly sliced"
        ]
      }
    ],
    "instructions": [
      "Crush the digestive biscuits into fine crumbs using a food processor, or place them in a bowl and crush with a rolling pin.",
      "Combine the crushed biscuits with the melted butter until thoroughly mixed.",
      "Press the mixture evenly into the base and sides of a 23cm loose-bottomed tart tin (approximately 3cm deep).",
      "Preheat the oven to 190°C (170°C fan).",
      "In a large bowl, whisk the egg yolks until pale and smooth, then add the condensed milk and whisk again until well combined.",
      "Add the lime zest and juice, then whisk briefly to incorporate.",
      "Pour the filling into the prepared tart shell and bake for 12-15 minutes, or until the center has a slight wobble.",
      "Allow the pie to cool completely before chilling it overnight in the refrigerator to set fully.",
      "When ready to serve, whip the double cream with the icing sugar until soft peaks form.",
      "Place the whipped cream into a piping bag and decorate the top of the pie.",
      "Garnish with thin lime slices to finish."
    ],
    "notes_ingredients": "Key limes are often difficult to find in the UK, so using regular limes works perfectly well.",
    "notes_instructions": "For a variation, try using a ginger nut biscuit base by substituting 300g ginger nuts and reducing the melted butter to 100g. You can also experiment by replacing lime with other citrus fruits such as orange or lemon."
  }
]