In a large bowl, add the Leche de Tigre: fresh lime juice, lemon juice, garlic, 1 tbsp of the fresh dill, red onion, clam juice, sea salt, and freshly cracked black peppercorns. Whisk to combine. Add salmon and use a large spoon to make sure the salmon pieces get fully covered in the Leche de Tigre mixture. Cover the bowl with plastic wrap and place it in the fridge for 30-minutes.

Cut the kernels off the corn cob. Place a saute pan over med-high heat and add one tbsp of EVOO and one tbsp of butter. When the mixture is hot, add the corn and saute until the corn is opaque, add a pinch of sea salt, and toss. Spoon the mixture into a bowl and set it into the fridge to cool.

After 30-minutes, remove the bowls from the fridge and uncover; the salmon should be a little firm to the touch.

Fold in the apples, pineapple, grilled corn, fennel, jalapeño peppers, the remaining red onion, and fresh dill. 

Toss the mixture gently to combine, serve with crispy corn tortillas as a dip or spoon into soft or hard taco shells. 

Serve.