I think that the nutritional value of the food, or at least the perceived nutritional value of the food, also plays a role in how quickly you start liking it. I've started liking raw beef liver and fish oil after waaaay fewer tries than say, ceviche.
Is the rawness of the liver motivated by nutritional or gustative reasons? How do you prepare it?
I have a strategy for getting myself to eat vegetables. I've been using it for about six months now, and it works well:
Side effect: people who see my plate think I'm a very healthy eater. But sometimes they ask my "why is your salad steaming?"
I also posted this on my blog