1 Rinse thyme. Rinse octopus in cold water. Add octopus to a pot with enough water to completely cover. Add vinegar and lightly season with salt.
2 Bring to a boil skimming off foam with a skimmer. Add bay leaves and thyme and cook over medium heat for 45-50 minutes. Insert a knife into the meat and slowly slide the knife out; when it comes out easily it is ready (similar to cooking potatoes in jackets). Take octopus from the pot and let cool for about 30 minutes.
3 As octopus cools, cut bell peppers into quarters, remove seeds, rinse and cut into 5 mm (approximately 1/4-inch) cubes. Peel, halve and thinly slice onions.
4 Rinse celery, remove strings and cut into fine strips. Halve chile pepper, remove seeds, rinse and finely chop.
5 Cut tentacles of the octopus from the body and then cut into 5 mm thick (approximately 1/4-inch) slices, then cut body into 5 mm (approximately 1/4-inch) thick strips.
6 Rinse cilantro, shake dry, pluck the leaves and set about 1 tablespoon aside for garnish. Finely chop remaining cilantro. Mix chopped cilantro, vegetables and octopus pieces together.
7 Cut limes in half and squeeze. Add 4 tablespoons lime juice, oil, cumin, and salt and pepper to taste to the salad, mix thoroughly and cover with plastic wrap. Let stand for 30 minutes in the refrigerator to marinate. Serve garnished with cilantro leaves.