Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "0fea01497689418e93b2c4574cb2390f",
    "updated": "2025-04-20T22:18:48.060Z",
    "title": "Mango Ceviche with Shrimp",
    "subtitle": "Paleo AIP (If Modified) | Vegan (If Modified)",
    "description": "A vibrant and refreshing take on the classic Peruvian ceviche, this recipe features sweet mango and succulent shrimp, creating a delightful balance of flavors and textures.",
    "ingredients": [
      {
        "section": "Chile Salsa",
        "ingredients": [
          "habanero peppers",
          "jalapeño peppers",
          "serrano peppers",
          "red onion, finely diced",
          "fresh cilantro, finely chopped",
          "maras salt or sea salt, to taste",
          "freshly ground black pepper, to taste",
          "(60 g) fresh lime juice (from 2 limes)",
          "(60 g) balsamic vinegar of modena",
          "extra virgin olive oil",
          "apple cider vinegar"
        ]
      },
      {
        "section": "Ceviche",
        "ingredients": [
          "red onion (315 g), julienned",
          "unripe (green-skinned) mango (442 g)",
          "(400 g) medium (41/50) or (31/35) raw wild-caught shrimp, fresh or frozen (and thawed), peeled, deveined, and tails removed",
          "(120 to 180 g) fresh lime juice",
          "sea salt, to taste",
          "freshly ground black pepper, to taste",
          "firm peach (182 g), thinly sliced",
          "(25 g) chopped cilantro",
          "sweet potatoes, baked, peeled, and sliced into rounds, for serving"
        ]
      }
    ],
    "instructions": [
      "To prepare the salsa: Finely dice the chile peppers, removing seeds and veins based on your preferred spice level.",
      "In a bowl, thoroughly combine the diced peppers, red onion, and cilantro. Season with salt and pepper.",
      "Transfer the mixture to a 32-ounce mason jar. Add the lime juice and balsamic vinegar.",
      "Visually estimate the halfway point of the chiles in the jar. Fill with olive oil to that level, then add apple cider vinegar until the chiles are fully submerged.",
      "Secure the lid and shake vigorously. The salsa is ready to enjoy immediately or can be stored in the refrigerator for up to two weeks.",
      "To prepare the ceviche:  Place the julienned red onion in a bowl of ice water to maintain its crispness.",
      "For the mango, you can either leave the skin on or peel it. Thinly slice the mango.",
      "In a large bowl, combine the shrimp, lime juice, salt, and pepper. Allow to rest for approximately two minutes.",
      "Gently mix in the sliced mango, peach, and chopped cilantro.",
      "To serve, arrange the ceviche on a plate. Garnish with the chilled red onion and salsa according to your preference. Serve immediately alongside the room-temperature sweet potato slices."
    ],
    "notes_ingredients": null,
    "notes_instructions": "AIP Modifications:\nOmit the chile salsa and black pepper.\nVegan Modifications:\nOmit the shrimp."
  }
]