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Ceviche

1 lb. Fresh Fish (any firm white fish is good)
1 large onion
6 limes
1 grapefruit
4 cloves garlic
1 jalapeno
3 or 4 yellow, orange, or red bell peppers (or mix)
1 cup Fresh Cilantro
2 tomatoes (or 1 24 oz. can diced tomato's & chiles; drained)
Louisiana Hot Sauce
1 mango

Cut fish into small chunks making sure to remove any dark meat.  Squeeze limes, Grapefruit juices into bowl, (if you double the recipe, remember one grapefruit to six limes).  Place fish in Ziploc bag and cover with the lime and grapefruit juices.  Be sure all of the fish is covered with the juice as this is what "cooks" the fish.  Refrigerate for 20-30 minutes, after making sure the fish has changed to white from opaque, drain juices.  Chop all the vegetables in small pieces, crush garlic, chop Cilantro, mix all together with fish.  Add 5 dashes of Hot Sauce into the mix.  Refrigerate for 1 hour.  Right before serving chop 1 Mango, add and mix.  Serve with Wheat Crackers.