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": "b44d40eab41343ef85a61fae2e94996e",
    "updated": "2025-04-25T20:32:05.708Z",
    "title": "Leche de Tigre",
    "subtitle": "Paleo",
    "description": "Leche de Tigre is the base for ceviche, a vibrant blend of citrus, aromatics, and a touch of fish for added depth.  White fish like corvina, flounder, mackerel, cod, mahi-mahi, or halibut work beautifully in this recipe.  Traditionally served in a glass, it's topped with fish (and sometimes shellfish), thinly sliced red onion, julienned chili pepper, and fresh cilantro. Consider adding Peruvian giant corn kernels or toasted cancha serrana (a type of Peruvian dried corn), or substitute with plantain chips for a satisfying crunch. Some enjoy a splash of evaporated milk or coconut cream for richness.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(112 g) flounder, cod, mahi-mahi, or corvina, skin and bones removed",
          "yellow onion (about 175 g peeled), cut into 8 wedges",
          "cilantro stems (no leaves)",
          "(40 g) celery stalk, cut into %-inch slices",
          "minced fresh ginger",
          "garlic cloves, peeled",
          "(380 g) fresh lime juice",
          "fish sauce (such as red boat brand)",
          "salt, to taste",
          "freshly ground black pepper, to taste",
          "habanero pepper (10 g), or taste, roughly chopped"
        ]
      }
    ],
    "instructions": [
      "Combine the fish, onion wedges, cilantro stems, sliced celery, minced ginger, garlic cloves, lime juice, fish sauce, salt, pepper, and chopped habanero pepper in a blender. Blend until the mixture is completely smooth.",
      "For a smoother consistency, strain the mixture through a fine-mesh sieve if using a standard blender.",
      "Chill thoroughly in the refrigerator before serving.  Leche de Tigre is best enjoyed cold.",
      "Consume within 24 hours for optimal freshness."
    ],
    "notes_ingredients": "Corvina and flounder are excellent choices for this recipe, but any firm white fish will do. If Peruvian corn isn't available, plantain chips offer a delicious alternative.  Evaporated milk can be swapped for coconut cream for a non-dairy option.",
    "notes_instructions": null
  }
]