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": "41b04f01846b426e8a680c5bcb50b3ee",
    "updated": "2025-05-19T21:19:25.196Z",
    "title": "Steamed Crab with Vinegar and Ginger Sauce",
    "subtitle": null,
    "description": "One of the most eagerly awaited events in Shanghai during late autumn is the arrival of fresh river crabs. The crabs are filled with roe, and their meat is sweet and tender. They are prepared using a simple steaming method with medicinal herbs to balance the richness of the crab. The dish is served with a tangy vinegar and ginger dipping sauce. This recipe offers a version of this delicious and straightforward crab dish, which requires the freshest crabs in the shell for the best results. It makes a perfect special main course.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "freshly cooked crab, in the shell",
          "shaoxing rice wine or dry sherry",
          "finely shredded fresh ginger",
          "spring onions, finely shredded"
        ]
      },
      {
        "section": "FOR THE DIPPING SAUCE",
        "ingredients": [
          "light soy sauce",
          "red or black rice vinegar",
          "sugar",
          "finely shredded fresh ginger"
        ]
      }
    ],
    "instructions": [
      "Remove the tail-flap, stomach sac, and feathery gills from the crab.",
      "Using a heavy knife or cleaver, cut the crab, shell included, into large pieces.",
      "Combine the crab pieces with the rice wine, ginger, and spring onions, then let them marinate for about 30 minutes.",
      "Prepare a steamer or place a rack inside a wok or deep pan, filling it with 5cm (2in) of water.",
      "Bring the water to a boil over high heat.",
      "Place the crab pieces along with the marinade on a heatproof plate and carefully lower it into the steamer or onto the rack.",
      "Reduce the heat to low and cover the wok or pan tightly.",
      "Steam gently for 15 minutes.",
      "Meanwhile, prepare the dipping sauce by mixing all the sauce ingredients in a small bowl; set aside.",
      "Remove the crab pieces from the steamer and drain, discarding the marinade.",
      "Transfer the crab to a large, warm serving platter and serve immediately with the dipping sauce on the side.",
      "Eating the crab with your fingers is customary; it is recommended to provide a large bowl of water with lemon slices for guests to rinse their fingers."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]