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": "a668aae9484f4af88605ca92a08aae01",
    "updated": "2025-04-24T01:45:20.772Z",
    "title": "Smoked Carrot Canapés with Cashew Cream Cheese, Capers, and Dill",
    "subtitle": null,
    "description": "These elegant canapés feature flavorful smoked carrots, a creamy cashew-based spread, and bright, briny accents. Marinating the carrots for 24 hours allows them to fully absorb the smoky essence.",
    "ingredients": [
      {
        "section": "For the smoked carrots",
        "ingredients": [
          "vegetable stock",
          "miso paste",
          "sweet smoked paprika",
          "sheet of nori",
          "maple syrup",
          "smoked sea salt (or regular sea salt)",
          "juice of",
          "carrots, peeled"
        ]
      },
      {
        "section": "For the cashew cream cheese",
        "ingredients": [
          "raw cashew nuts",
          "lemon juice",
          "sea salt and white pepper",
          "nutritional yeast",
          "filtered water"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "toasted rye bread (or a gluten-free bread), cut into small pieces for canapés",
          "lemon slices",
          "capers",
          "handful of fresh dill"
        ]
      }
    ],
    "instructions": [
      "Combine the vegetable stock, miso paste, smoked paprika, nori sheet, maple syrup, smoked sea salt (or regular sea salt), and lemon juice in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the flavors.",
      "While the broth simmers, peel the carrots into long ribbons using a vegetable peeler. Place the carrot ribbons in a large heatproof bowl.",
      "Pour the hot broth through a sieve over the carrot ribbons in the bowl. This will gently cook the carrots.",
      "Once the broth has cooled, cover the bowl with plastic wrap or transfer the mixture to sterilized jars. Refrigerate for at least 24 hours, or up to seven days. The broth serves as a marinade.",
      "To prepare the cashew cream cheese, soak the cashews in boiling water for 15 minutes.",
      "Drain the soaked cashews and add them to a blender along with the lemon juice, salt, white pepper, nutritional yeast, and filtered water.",
      "Blend until completely smooth. Use immediately or store in the refrigerator for 3-4 days.",
      "To assemble the canapés, spread the cashew cream cheese generously onto the toasted bread pieces. Top with the marinated smoked carrots (drained), lemon slices, capers, and fresh dill."
    ],
    "notes_ingredients": "If using gluten-free bread, ensure it is suitable for toasting.",
    "notes_instructions": null
  }
]