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": "a95b55740c9449c99e3b24ef72fa0aa4",
    "updated": "2025-05-19T19:23:52.018Z",
    "title": "California Rolls",
    "subtitle": null,
    "description": "Although I wasn't always a fan of California rolls and never really thought of them as Korean, my perspective changed when I started working at Korea Foods. The women in the office would often have lunch together, and on special occasions, California rolls were a favorite treat. Mrs. Kim, the nurturing figure of the group, would organize the preparations the day before, with everyone bringing one of the roll ingredients. On the day, the various components were placed in the center of the table, and everyone assembled their own rolls. I loved how each person could customize their roll to their taste and how this shared activity brought everyone together.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggs",
          "salt",
          "vegetable oil",
          "seafood sticks",
          "wasabi (or english mustard).",
          "mayonnaise, either shop-bought or homemade",
          "cooked short-grain rice",
          "red peppers, cored, deseeded and finely sliced",
          "ripe avocados, stoned and sliced lengthways",
          "dried gim (nori) seaweed sheets, cut into quarters",
          "regular soy sauce, to serve"
        ]
      }
    ],
    "instructions": [
      "1. In a bowl, whisk the eggs together with the salt.",
      "2. Heat the vegetable oil in a heavy-based frying pan over medium heat. Pour in half of the egg mixture and tilt the pan so the eggs spread evenly, forming a large, thin omelette. Cook for 30 seconds on each side. Remove the omelette from the pan and let it cool. Repeat with the remaining egg mixture to make a second omelette. Once cooled, cut the omelettes into 1-cm (½-inch) wide strips.",
      "3. Shred the seafood sticks into fine strands and combine them in a bowl with the wasabi and mayonnaise. Mix thoroughly.",
      "4. Place the rice in a large bowl. Arrange the omelette strips, seafood mixture, and the other ingredients on a large tray and place it in the center of the table for everyone to assemble their own rolls. To prepare a roll, place a seaweed quarter in your palm, spread about a tablespoon of rice in the center, then add any combination of the fillings on top. Roll it up, dip in soy sauce, and enjoy!"
    ],
    "notes_ingredients": "These are my preferred fillings, but feel free to add whatever you enjoy—cucumbers, stir-fried eomuk (Korean fishcakes), canned tuna, and pickled mooli are all popular choices on California roll days. Even if you’re not usually a fan of avocado, I recommend giving it a try here, as it adds a lovely creamy texture without overpowering the other flavors.",
    "notes_instructions": null
  }
]