Clean chilli pepper and dice finely, wash lime with hot water. Cut two slices from it and quarter it. From the remainder, grate a little peel and squeeze juice.
Mix chilli pepper, lime juice and lime peel, sugar, rum, oil, salt and a little pepper.
Cut salmon fillet in approx. 12 cubes. Mix salmon cubes and shrimp with the marinade and marinate covered in refrigerator about 6 hours.
Allow salmon cubes and shrimp to drain, spear alternately on four skewers, spear two lime cubes on each.
Heat Arondo Griddle on the Navigenio at level 6 up to first frying window. Place skewers, reduce to low level and place lid.
Flip skewers as soon as turning point of 90°C is reached and fry completely approx. 5 minutes depending on thickness.
