I once played with oysters and tomatoes as a pairing and I couldn't believe how well they pair. I would not have thought they would be a great match but the tomatoes were not in raw form (that would probably flop) but cooked down a bit so the acidity was higher. The acidic punch really paired well with the briney soft oysters. Texturally no real difference here.
What are your experiments in pairing flavors, good, bad, or indifferent?