Ensalada de Pulpo Recipe from Spain with Octopus and Spanish Onion

Ingredients

• 2 medium-sized octopuses, about 2.5 lb (1.13 kg) each
• 1 large spanish onion, peeled and thinly sliced into rings
• 6 cloves of garlic, crushed
• the juice of 2 limes
• 1 cup of virgin olive oil
• 1/8 cup of white vinegar
• 1 cup of chopped celery
• salt and pepper to taste
• 1/8 cup of chopped parsley
• 1 pinch of oregano