Octopus Carpaccio: A Delicate and Flavorful Seafood Starter

Remove the plastic bottle carefully and thinly slice the pressed octopus with a sharp knife.
Arrange the slices on a serving plate in a single layer.
Make the Citronette:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped parsley, thyme, salt, and pepper.
Serve:
Drizzle the citronette over the octopus carpaccio just before serving.
Serving Suggestion:
Enjoy as an elegant appetizer or pair with a fresh salad or grilled vegetables for a light main course.

Bon appétit!