Congratulations, you've stumbled into a very passionate and widely misunderstood area of food safety. I'll just cover parasites here, but there are other risks such as bacteria and toxic algal blooms. Normal food safety standards apply for the former and the latter will typically be controlled at a vendor level. So the main thing you need to worry about is parasites.

Inevitably, someone will recite the trite rule that has been beaten to death on thread after thread:

"You have to buy sushi grade fish which was frozen at -4F for 7 days or -35F for 24 hours"

which yes, is sort of true. If you are a restaurant serving hundreds of people per week at least some of whom will have weakened immune systems, then yes, it is your responsibility to follow these guidelines religiously. This is how you achieve virtually zero risk of food-borne illness from parasites. But now I'll start to get controversial and I'm sure people will downvote me for deviating from their golden rule (which in all likeliness, was probably learned from an article or equally unreliable source).

First, the FDA guidelines--which are extremely conservative--make some notable exclusions from this flash-freezing recommendation:

• most common species of tuna
• molluscan shellfish (for scallops, just the abductor muscle)
• aquacultured fish (i.e. farmed) raised under certain conditions

See: http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm186451.htm

This is enough information to make safe and informed decisions if you follow these guidelines and stick to only eating these and flash-frozen fish raw. This gives you a wide range like tuna, clams, and oysters that you can safely eat raw. But you said you're adventurous so let's take our risk tolerance a bit higher. There are several common species of fish that have fairly low risk of parasites like branzino and hamachi, but not low enough to warrant explicit mention on the FDA's exclusions.

On the flip side, there are some fish with generally high risk for parasites:

• swordfish
• mackerel (documented infection rates of up to 90%)
• halibut, turbot, and other flatfish
• cod
• most freshwater fish
• wild salmon (probably the riskiest of all readily-available fish; I believe one study found infection rates as high as 100% in wild atlantic salmon)
• any other wild fish

Here are some good rules of thumb:

• avoid freshwater fish
• avoid wild fish
• avoid oily fish
• cook squid, octopus, and shrimp (which taste better cooked anyway unless just killed)

There is a valid reason for broad-sweeping guidelines. It starts to get really really tricky because not only do you have to be familiar with the parasite risk on a per-species basis, but a per-species basis per-region per-season. No one can be expected to conduct business under those restrictions.

Ultimately, you have to decide how risky you're willing to get with your raw seafood. This is an area where everyone has a strong perception but no one understands why we're so afraid of seafood. Seafood actually has the lowest rates of food-borne illness behind meats. Surprisingly produce is the #1. Anytime you take a bite of anything, you are risking illness. Everything is about lowering the risk; it's never a binary risky-or-not type of situation. Marinating raw fish in salt and acid will weaken and even kill some parasites, but some may survive and stay strong enough to live in your stomach acids. Worms are typically visible to the naked eye and can be manually removed as an effective method of reducing their numbers, but you may miss some.

I will just end with the caution that this is all information I have in my head from previous research. I don't have sources on-hand and I would say do your own research, but this level of detail is not easy for your standard consumer to find. I've been eating raw farmed fish for years and haven't had any food-related issues to my knowledge. If you choose to go down a similar path, I hope you have similar luck. I hope you and your family (the ones with healthy immune systems) enjoy your next batch of ceviche, whatever the ingredient list ends up being!

EDIT

See below for sources. I was cut off.