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Heat a frying pan until very hot.
Slice the avocados in half across the middle and discard the stone, then place them cut face down in the hot pan and cook for 2 minutes.
Remove, score the flesh and squeeze the juice of 1 lime over them.
Add the cherry tomatoes to the hot pan and swirl them around for 30 seconds until lightly warmed through.
Toss the warm cherry tomatoes in the olive oil with the garlic, juice from the remaining lime, coriander and plenty of salt and pepper.
Top the avocado with the fragrant tomato mixture piled into the hollow and sprinkle the toasted sesame seeds over.
Serve warm, with a spoon or a fork as the only implement needed.