Salmon and shrimp skewers in a lime marinade

1. For the marinade, clean and finely cut the chili pepper. Wash the limes in hot water. Zest one of the limes and squeeze out the juice. Cut the other lime into six wedges.

2. Stir in the chili pepper, lime juice and zest, sugar, and oil in a bowl and season with salt and pepper.

3. Dice the salmon fillet into approx. 16 cubes, add to the marinade with the shrimp, mix well, cover, and marinate in the fridge for approx. 6 hours.

4. Drain off some of the liquid from the diced salmon and shrimp, then alternate spearing them on to six skewers, including one lime wedge on each skewer.

5. Heat the pan on highest level up to the roasting window, switch to a low level, place the skewers inside, and roast until the turning point is reached. Turn over the skewers, close with the lid, unscrew the Visiotherm, switch off the hob and let stand for approx. 3 minutes.