Place Serrano peppers and onions in a small container with cilantro or parsley leaves, and coriander seed. Bring vinegar, water, sugar and salt to a low boil in a small saucepan and pour over the top of the peppers. Cool and store several hours or overnight.
Preheat oven to 375˚F. Arrange bacon on a slotted broiler pan and bake to crisp, 20 minutes.
Dress sliced avocado with lime juice. Dress the tomatoes with celery salt and pepper.
Par-boil the hot dogs a few minutes in simmering water to heat through then crisp up casings on a grill or griddle. Toast rolls.
Fill rolls with sliced crisp bacon, lettuce, avocado, Serrano peppers, tomatoes and dogs and top with drizzles of ketchup and mustard.