Instructions: Prepare the octopus (we will need the tentacles) and place everything in a vacuum bag. Add the zest of the lemon and lime, chopped garlic, thyme, and olive oil. Then vacuum seal the bag and submerge it in a sous-vide water bath. Cook for 4 hours at 85°C (185°F). After that, take out the tentacles, lay them on plastic wrap, and roll them into a "sausage." Puncture the wrap with a toothpick and roll it again. Then place it in the freezer overnight. Afterward, remove the octopus from