Caipirinha-marinated salmon and shrimp skewers

1. Clean the chili pepper and chop finely. Wash the lime under hot water, cut off two slices and then cut the slices into quarters. Zest the rest of the peel and squeeze out the juice.

2. Mix together the chili pepper, lime juice and zest, sugar, rum, oil, salt and a little pepper.

3. Dice the salmon filet into 12 cubes. Toss the salmon and shrimp in the marinade and then marinate, covered, in the fridge for about 2 hours.

4. Drain off some of the liquid from the cubes of salmon and shrimp, then spear them on skewers, alternating between the two. Include two lime wedges on each skewer.

5. Heat the pan at highest level up to the roasting window, switch to a low level, place the skewers inside and cook until it is time to flip.

6. Turn the skewers, turn off the heat and let rest, covered, for approx. 5 minutes.