To be 100% safe, you can freeze it first.

I eat it without freezing first because it has a better texture, but I do all kinds of crazy things like cook my domestic pork medium rare, eat street food in Mexico, and order raw oysters in the months without an "R" so I guess I just like to live on the edge ;)

All that I'm saying is use your own instinct on this one. Greenhead has far more experience(brass balls) than I. Greenhead my wife's cousin married a Mexican woman and she.... (well long story). Regardless she wasn't as brave as you! She did however come from a extremely poor area of Mexico (I know sounds stupid but that's how she described it). My wife's cousin and wife went back to visit her family 2 years ago the 1st night there his almost new Ford F-250 was almost stripped clean.

I'm assuming you mean ceviche? I wouldn't do it with fish from dirty water like a manmade lakes, farm ponds, and things of that nature because of pollution more prevalent bacteria, parasites, etc.... As all menus at restaurants state "Eating undercooked food can lead to disease or sickness".

I saw this made on a PBS cooking show that features Mexican dishes. On the show they made it fresh right on the shore. I am also wanting to try it out on other fish. I think Crappie would be awesome. I also heard of Parana being eaten raw with lime or lemon juice. I supose like sushi, its safe to eat as long as its fresh.

The only kind of threat that isn't killed with freezing is chemicals. But toxic pollution would still be in the meat even if the fish was burnt to a crisp before consuming it.

Freeze it first and you have nothing to worry about.