In a medium bowl, combine diced cherry tomatoes, finely chopped red onion, fresh cilantro, and minced serrano chili pepper. Drizzle with olive oil and lime juice, then season with salt and pepper to taste. Mix well.

Carefully cut the avocados in half and remove the pits. If desired, scoop out a bit of the flesh to create space for the pico de gallo filling.

Preheat your grill to medium heat, around 400°F (200°C). Brush the cut sides of the avocados with olive oil. Place the avocados cut-side down on the grill for 4 to 5 minutes.

Once grilled, fill each avocado half generously with pico de gallo, allowing it to overflow slightly.

Serve the grilled stuffed avocados immediately, finishing with a sprinkle of sea salt flakes.