Gulf Red Snapper Ceviche with Avocado

10 oz Red Snapper Filet 3 cups Freshly Squeezed Lime Juice 1/4 cup Minced Jalapeños 1 cup Sliced Grape Tomatoes 1/2 cup Sliced Scallions 1/2 cup Chopped Cilantro 1 each Avocado, Diced 3 Tbsp Olive Oil Kosher Salt - to taste Fresh Ground Black Pepper - to taste