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": "994331b6e1784a658e37eec2688651c5",
    "updated": "2025-04-20T23:25:14.994Z",
    "title": "Plantain and Pineapple Curry with Shrimp or Jackfruit",
    "subtitle": "PALEO | VEGAN (IF MODIFIED)",
    "description": "Inspired by a Caribbean honeymoon, this vibrant curry blends the tropical sweetness of pineapple and plantain with the rich flavors of coconut, ginger, garlic, and lemongrass. The homemade curry powder adds a depth of flavor, creating a dish reminiscent of island cuisine.  This recipe is adaptable, allowing you to use shrimp, jackfruit, or a combination of both.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ripe pineapple (about 3½ pounds/1.5 kg)",
          "(30 g) avocado oil",
          "ripe plantains, peeled and cut into ⅛-inch slices",
          "(12 g) finely chopped lemongrass (white part of the stem)",
          "plus 1 teaspoon (13 g) finely chopped fresh ginger",
          "(18 g) finely chopped garlic",
          "bunches scallions, white and green parts separated and thinly sliced",
          "(13 g) homemade curry powder",
          "cayenne",
          "ground turmeric",
          "salt, to taste",
          "one 13.5 ounce (398 g) can coconut milk without guar gum (such as native forest's simple) or (400 g) coconut milk",
          "(680 g) medium (41/50) raw wild-caught shrimp, peeled, deveined, and tails removed (optional), or two 14 ounce (792 g) cans unflavored jackfruit (such as native forest brand) for a vegan option",
          "toasted sesame oil",
          "fresh cilantro, roughly chopped; include most of the stems and reserve a few sprigs for garnish",
          "juice from 1 lime (2 tablespoons/30 g)",
          "sliced avocado, for serving",
          "cauliflower rice, cassava noodles, konjac noodles, or yuca crackers, for serving (optional)"
        ]
      }
    ],
    "instructions": [
      "Prepare the pineapple: Remove the top and bottom, then slice off the peel. Cut the pineapple into quarters lengthwise, remove the core, and then cut each quarter into two slices.  Finally, chop the slices into approximately 2-inch pieces.",
      "In a cast-iron pan over high heat, heat the avocado oil. Add the plantain slices and cook for about 3 minutes per side, until browned. Set aside.",
      "Reduce the heat to medium-high. Add the lemongrass, ginger, and garlic to the pan and sauté for 30 to 40 seconds, until lightly browned.  Add the white parts of the scallions, pineapple chunks, curry powder, cayenne, turmeric, and the cooked plantains. Season with salt.",
      "Pour in the coconut milk and lower the heat to medium. Cover the pan and simmer for about 10 minutes, allowing the plantain and pineapple to soften and infuse the sauce with their flavors.  Add the shrimp or jackfruit (or both), sesame oil, green parts of the scallions, cilantro, and lime juice. Cook until the shrimp is pink and cooked through or the jackfruit is heated through.",
      "Portion the curry into bowls. Garnish each serving with fresh avocado slices and cilantro leaves.",
      "Serve the curry as is or with a side of cauliflower rice, cassava noodles, konjac noodles, or yuca crackers."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]