Octopus Carpaccio: The Original and Tasty Seafood Appetizer

Seal the Octopus: Make vertical cuts along the edges of the bottle, then fold the edges over the octopus. Seal with cling film.
Apply Pressure: Place a glass jar filled with water on top for added pressure, sealing everything again with more cling film. Refrigerate for at least 12 hours to firm up.
Slice the Octopus: After chilling, remove the cling film and carefully cut away the plastic bottle. Slice the octopus thinly using a sharp knife. Arrange the slices on a serving plate.
Prepare the Citronette: In a bowl, mix extra virgin olive oil, grated lemon zest, lemon juice, chopped parsley, thyme, salt, and pepper.
Serve: Drizzle the citronette over the carpaccio. The octopus carpaccio is ready to be served!