The fish has to marinate for hours, but I would not
guarantee that it could kill encysted parasites, even so.
(Good thing to test in a lab.)

Peru & Equador, where seviche is popular, have had
problems with cholera from tainted seafood
captured in overheated "El Nino" ocean waters.
Conventional heating might be a better control
if there is any doubt about the source of the
meat or fish.
Sorry, O fellow culinary adventurers.