To be fair,

I have only eaten raw fish once in my life (oysters and random, tentative nibblings at other people's sushi don't count): a ceviche made by a lady-friend of mine as a kind of act of revenge on her large, rich family's Thanksgiving dinner; which her family pronounced to be, and which was, in spades, detestable and inedible.  It was, as I recall, blazingly hot with chili peppers, soapy, chewy and nasty. No doubt it served her relatives right. Nor do I count the thick steaks of an immense salmon  that a half dozen hours previously had been swimming off the coast of Washington state, which, briefly passed under the broiler of a hot oven, were more than half raw, and perfectly delicious.  But I remain adamant in my refusal to try even "sashimi grade" raw tuna (considering that I loathe, cannot bear, the fishiness of canned tuna).  Or raw anything else--I am thinking of raw eggs and steak tartare, which I find nauseating.  Thank you.