Since no one has answered, I'll throw in my opinion. I personally would not take that chance, but I've had food poisoning, though not from eating raw fish. Not fun. It was one of a myriad of things that went wrong that led to the worst flare of my life.
Here are some questions you may ask yourself to help you decide:
How much do you trust the source of your fish, that they are fresh, healthy specimens from clean waters, properly cleaned and gutted, kept chilled at ideal temperatures, and handled very hygienically? Is there any chance of it not being the actual type of fish you think it is? That is, could it be the notorious "ex-lax fish" that causes severe gastric symptoms for healthy individuals that has been sold illegally time and again as a cheap substitute?
My dad was an avid fisherman and we grew up eating fresh-caught fish, but always well-cooked, never raw as is the mode of the day. Even with that, after I was diagnosed with Crohn's, I was a stickler for how the fish was handled before and after cooking. But I grew up with a mother who thought pork was only safe to eat if it was charred black pretty much inside and out.