Raw meat and fish dishes are popular enough in restaurants but present a certain unease when it comes to making them at home. That’s perdectly reasonable when you consider the risks associated with consuming raw animal products. However, the techniques are easy to master : All you have to do is carefully follow the rules.
The first is to always buy your products from a good butcher or fishmonger who can direct you to the freshest meat or fish. The second is to practice diligent kitchen hygiene. Cutting boards, knives, containers, counters, sink, rags must all be very clean. Keep perishable ingredients cool. Finally, wash your hands, at every step if needed.